Save I first made chocolate hummus on a lazy Sunday afternoon when I had nothing but chickpeas and a craving for something sweet. My kitchen smelled like cocoa powder and tahini in the best way possible, and I remember thinking this couldn't possibly work—hummus was savory, right? But one taste changed everything, and suddenly I had a secret weapon for snacking that felt like dessert but tasted like it was actually good for me.
The moment this became a staple was when I brought it to a potluck and watched someone literally stop mid-conversation to ask what it was. I watched their face go from confused to absolutely delighted, and that's when I knew this wasn't just a kitchen experiment anymore—it was the kind of thing people ask you to make again.
Ingredients
- Chickpeas (1 can, 15 oz): The backbone of this recipe; rinsing them removes extra starch and makes the hummus silkier, not gritty.
- Tahini (1/4 cup): This adds creaminess and a subtle earthiness that balances the chocolate beautifully—don't skip it or use peanut butter here instead.
- Unsweetened cocoa powder (1/3 cup): Use good quality if you can; cheap cocoa powder tastes like dust, and you'll notice the difference immediately.
- Maple syrup (1/4 cup): Agave works too, but maple gives a deeper, almost molasses-like richness that makes this taste less artificial.
- Almond milk (1/4 cup): Any plant-based milk works, but almond milk is neutral enough not to fight the chocolate flavor.
- Vanilla extract (2 tsp): This is your secret ingredient; it rounds out the chocolate and makes people wonder what they're tasting.
- Salt (1/4 tsp): A tiny pinch makes the chocolate taste more like chocolate by enhancing sweetness perception.
- Chocolate chips (1–2 tbsp, optional): I add these for texture and because sometimes you want little pockets of extra richness.
- Nut or seed butter (1–2 tbsp, optional): Peanut butter adds a subtle savory note, while almond butter keeps things more delicate.
Instructions
- Gather and measure everything first:
- Drain and rinse your chickpeas really well—the starch makes the difference between silky and gluey. Have your milk nearby because you might need it.
- Combine base ingredients in the processor:
- Add chickpeas, milk, tahini, cocoa, maple syrup, vanilla, and salt. Pulse a few times before running it for 2–3 minutes, scraping down the sides halfway through.
- Listen for the shift from grainy to creamy:
- You'll hear the sound change as it comes together; that's your sign it's working. This usually takes longer than you'd expect, so don't give up.
- Adjust consistency to your preference:
- If it's too thick, add milk one tablespoon at a time and blend again. If it tastes too bitter, add a touch more maple syrup.
- Pulse in any add-ins if using:
- Add chocolate chips or nut butter last and just pulse—you want texture, not a completely homogeneous blend.
- Taste and trust your instincts:
- Does it need more cocoa depth or more sweetness? Adjust now before transferring to your bowl.
- Chill and serve when you're ready:
- It's good warm but tastes better cold, when flavors settle and the texture becomes even more luxurious.
Save There was this moment when my roommate tried it and said, 'This tastes illegal,' and we both laughed because somehow we'd created something that felt decadent but was actually just chickpeas and cocoa powder. That's when I realized this recipe wasn't about being healthy or following trends—it was about discovering something that made eating better feel like a treat instead of a sacrifice.
Why This Works as an Easy Dessert
Most people don't think about hummus when they want something sweet, which is exactly why this catches everyone off guard. The tahini and chickpeas create a texture that's closer to mousse than dip, while the cocoa and maple syrup handle all the flavor work that would normally come from butter and sugar. It's the kind of recipe that works because it breaks the rules—it takes something savory, respects its structure, and just asks it to taste different.
Serving Ideas That Actually Stick
I've learned that context matters with this dip; serving it matters more than the recipe itself. Pair it with strawberries or apple slices if you want it to feel like fruit and chocolate. Spread it on toast with a sprinkle of sea salt, and suddenly it's a snack that feels intentional, not lazy. I've even served it as a small dessert in glasses with crushed pretzels on top, and people thought I'd spent hours on it.
Storage and Make-Ahead Magic
This recipe is built for busy people because it literally gets better the next day when flavors have time to meld together in the refrigerator. I make a batch on Sunday and eat from it all week, which means there's always something ready when a craving hits at 3 p.m. The longer it sits, the deeper the chocolate flavor becomes, and the creamier it tastes as the chickpeas fully soften into the tahini.
- Store it in an airtight container and it lasts five days, maybe six if you're lucky and eat it fast enough.
- If you're adding protein powder for extra boost, mix it in right before serving or it can get chalky as it sits.
- Make it in smaller batches if you live alone, or double it and freeze half for whenever you want an instant sweet snack.
Save This recipe taught me that sometimes the best discoveries in the kitchen come from trying something that shouldn't work on paper. Now it's one of those things I make without thinking, the kind of recipe that becomes so familiar you start playing with it, adding your own spin, and realizing you've created something that tastes like home.
Recipe FAQs
- → What ingredients make this dip creamy?
The creaminess comes from well-blended chickpeas combined with tahini and plant-based milk, creating a smooth, rich texture.
- → Can I use other sweeteners instead of maple syrup?
Yes, agave syrup or other liquid sweeteners work well to maintain the sweet balance without altering texture.
- → How can I adjust the dip’s thickness?
Add extra almond milk or your preferred plant-based milk one tablespoon at a time to reach your desired consistency.
- → Are there any nut-free options for this dip?
Yes, substitute tahini with sunflower seed butter and omit nut butters or chocolate chips that contain nuts for a nut-free version.
- → What are some good pairings for this dip?
This dip pairs nicely with fresh fruit, pretzels, crackers, or spread lightly on toast for a delightful snack experience.