Chocolate Hummus Sweet Dip (Printable Version)

Smooth, chocolate-flavored chickpea dip perfect for fruit dipping or toast spreading.

# 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 tsp vanilla extract
07 - 1/4 tsp salt

→ Optional Add-ins

08 - 1-2 tbsp chocolate chips (dairy-free if vegan)
09 - 1-2 tbsp peanut butter or almond butter

# Steps:

01 - Add chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt to a food processor or high-speed blender.
02 - Process the mixture until very smooth and creamy, scraping down the sides as needed. Add additional almond milk by 1 tablespoon increments to achieve desired consistency.
03 - Taste and modify sweetness or cocoa intensity according to preference.
04 - If desired, pulse in chocolate chips or nut butter to incorporate extra texture and flavor.
05 - Transfer to a serving bowl and serve chilled or at room temperature alongside fruit, pretzels, or crackers.

# Expert Advice:

01 -
  • It tastes like dessert but feels like the responsible choice, packed with protein and fiber that actually keeps you satisfied.
  • No baking, no waiting, just ten minutes between raw ingredients and something genuinely delicious that impresses people every single time.
  • Works as a snack, a dip for fruit, or spread on toast, so it earns its space in your kitchen in multiple ways.
02 -
  • Don't skip rinsing the chickpeas or you'll end up with something grainy that no amount of blending fixes; the canning liquid is your enemy here.
  • Add milk slowly because it's easier to thin something out than thicken it back up, and that's where most people end up with pudding instead of dip.
03 -
  • If you add a scoop of chocolate protein powder you get even more staying power, but add an extra tablespoon of milk to keep the texture right.
  • For nut allergies, swap tahini for sunflower seed butter and it tastes different but somehow still exactly right, like a cousin of the original.
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