Pin This I discovered chocolate hummus entirely by accident while standing in my kitchen on a quiet Sunday afternoon, staring at a can of chickpeas and wondering if sweet could work where savory usually lived. The idea felt ridiculous at first, almost sacrilegious to the hummus purists, but something about the richness of cocoa powder and the creamy base made me think it might actually work. Five minutes of blending later, I had something that tasted like a chocolate dream, except it was made from beans and felt somehow healthier. It became my instant favorite snack, the kind of thing you eat standing at the counter and can't quite believe tastes this good.
My partner walked into the kitchen while I was tasting this for the first time and gave me that skeptical look reserved for my stranger kitchen experiments. I handed them a spoon and watched their expression shift from doubt to genuine delight, and suddenly we were both standing there eating spoonfuls of chocolate hummus straight from the bowl like it was the most natural thing in the world. That moment made it real for me, turned it from a fun idea into something worth making again and again.
Ingredients
- Chickpeas: The base that makes this creamy and adds serious staying power; drain and rinse them well so you get that smooth texture without the canning liquid getting in your way.
- Almond milk: This is your texture controller, and honestly it's where most mistakes happen because people add too much at once; start with the quarter cup and add more only if you need it.
- Tahini: The secret richness that makes this feel indulgent instead of just blended beans, and yes it matters that it's smooth tahini not the separated stuff.
- Cocoa powder: Use unsweetened because the maple syrup handles the sweetness, and please don't buy the cheapest option because it tastes thin.
- Maple syrup: Your sweetener, but think of it more as a balancing act than a measure; you might want less or more depending on your cocoa powder.
- Vanilla extract: Just enough to make you wonder what that warm note is, without tasting like you added extract.
- Salt: A pinch that makes everything else pop and keeps the chocolate from feeling flat.
- Chocolate chips and nut butter: Optional but honestly these are where the texture surprise lives, so I keep them around.
Instructions
- Gather and measure everything:
- Get your chickpeas, milk, tahini, cocoa, maple syrup, vanilla, and salt ready in one spot so you're not hunting for things mid-blend. A food processor works better than a regular blender here because chickpeas need real power, but if you only have a blender, break it into two batches.
- Blend until silky:
- Dump everything into your processor and blend for a full minute, scraping down the sides halfway through because chickpeas like to hide up there. You want it smooth enough that you can't feel any grit, like actual hummus texture.
- Taste and adjust:
- This is the moment where you get to make it yours; if it's too thick add milk a tablespoon at a time, if it needs more chocolate depth add cocoa powder in half-teaspoon amounts. This step takes maybe thirty seconds but changes everything.
- Add texture if you want it:
- Pulse in chocolate chips or nut butter so they stay chunky instead of disappearing into the blend. This is optional but gives you something to bite into, which makes the whole experience better.
- Serve and enjoy:
- Transfer to a bowl and eat it however speaks to you, whether that's with strawberries, pretzels, or straight from a spoon when nobody's looking. Chilled tastes more like dessert, but room temperature brings out the chocolate more.
Pin This There was this morning when my roommate made toast and started spreading this chocolate hummus on it like it was peanut butter, and something shifted in how I thought about the recipe. It stopped being a novelty thing and became just another way to eat something good, unremarkable in the best way, the kind of food that gets made because it tastes right not because it's clever. That's when I knew it was actually good.
Why This Works
Chickpeas are naturally buttery when blended, which is why hummus exists in the first place, but cocoa powder plays with that creaminess in a way that feels almost luxurious. The tahini adds depth that keeps it from tasting like chocolate powder mixed with bean paste, and the maple syrup balances everything without making it cloying. It's simple chemistry but it works because each ingredient earns its place.
Serving Suggestions
I've found that this dip gets better the longer it sits because the flavors settle into each other, so making it the night before a gathering actually helps. Cold straight from the fridge tastes more like a sophisticated dessert, while room temperature brings out the cocoa notes more clearly. It pairs unexpectedly well with salty things like pretzels or crackers because the contrast makes your mouth happy, but fruit is the obvious choice and honestly the right one.
Storage and Keeping It Fresh
Storing this is genuinely easy because it lasts about five days in an airtight container, and since it never goes bad you're not stressed about it disappearing. I've learned that it thickens slightly as it sits, so if you make it for later just keep that in mind and don't add extra milk thinking it needs to be looser. If you do end up with something too thick, a tablespoon of milk whisked in brings it right back.
- Keep it in a glass container rather than plastic because chocolate can stain, and frankly glass just feels nicer.
- Make sure it's actually sealed tight because cocoa powder absorbs smells like it's collecting them for fun.
- Freeze it in ice cube trays if you want single servings, and it thaws in about twenty minutes on the counter.
Pin This This recipe proved to me that the best food discoveries often come from accidents and willingness to try something that sounds wrong on paper. It's one of those simple things that makes your life better in quiet ways.
Recipe Q&A
- → What ingredients create the chocolate flavor?
Unsweetened cocoa powder and maple syrup are key to the rich chocolate taste, complemented by vanilla extract.
- → Can I adjust the dip's thickness?
Yes, add almond milk gradually to achieve your preferred creamy consistency.
- → Are there options to alter sweetness or add texture?
Adjust maple syrup levels for sweetness and mix in chocolate chips or nut butter for added texture.
- → Is this suitable for special diets?
Yes, it’s naturally vegan, gluten-free, and high in protein, fitting various dietary needs.
- → How should it be stored after preparation?
Keep the dip refrigerated in an airtight container for up to five days to maintain freshness.