Chocolate hummus creamy dip (Print View)

Smooth chocolate hummus dip blending chickpeas, cocoa, and tahini for a sweet, protein-packed snack.

# What You'll Need:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup unsweetened almond milk
03 - 1/4 cup tahini

→ Sweetener & Flavor

04 - 1/3 cup unsweetened cocoa powder
05 - 1/4 cup maple syrup
06 - 2 teaspoons vanilla extract
07 - 1/4 teaspoon salt

→ Optional Add-ins

08 - 1-2 tablespoons dairy-free chocolate chips
09 - 1-2 tablespoons peanut butter or almond butter

# How To Make It:

01 - Place chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.
02 - Process until the mixture is very smooth and creamy, scraping down the sides as needed. Add additional almond milk, one tablespoon at a time, to reach desired consistency.
03 - Taste the mixture and adjust sweetness or cocoa powder according to preference.
04 - If desired, pulse in chocolate chips or nut butter to add texture and flavor.
05 - Transfer the hummus to a serving bowl and chill or serve at room temperature with fruit, pretzels, or crackers.

# Expert Insights:

01 -
  • It tastes like chocolate mousse but comes together in under 10 minutes with ingredients you probably have on hand.
  • High in protein and fiber, so you actually feel satisfied instead of reaching for more 20 minutes later.
  • Works as a dip, spread, or straight-from-the-bowl snack, making it ridiculously versatile for any mood.
02 -
  • Don't skip rinsing the chickpeas; canned chickpea liquid will make your hummus break into a separated mess instead of staying creamy.
  • If your food processor is small, this recipe might not process smoothly—invest in a proper food processor or use a blender, and you'll save yourself a lot of frustration and arm strength.
03 -
  • For a nut-free version that still has richness, use sunflower seed butter instead of tahini and skip the optional nut butter add-in entirely.
  • If you're adding protein powder, use chocolate or vanilla and increase the milk by a tablespoon or two since powder absorbs liquid and thickens the mixture.
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