Save The first time I made chocolate hummus was on a lazy Sunday afternoon when I was staring at a can of chickpeas and wondering if sweet and savory could ever really work together. I'd been scrolling through recipes half-heartedly when it hit me—why not turn something traditionally savory into a creamy, chocolate-packed dessert dip? Twenty minutes later, I had a bowl of something so good I almost didn't want to share it with anyone.
I brought this to a potluck thinking it would be a quirky side note, something people would politely try. Instead, my friend Sarah ate it straight with a spoon while dramatically declaring it should be illegal, and suddenly everyone wanted the recipe. That's when I knew I'd stumbled onto something special.
Ingredients
- Chickpeas (1 can, drained and rinsed): The backbone of this dip—they create that velvety texture and sneak in fiber and protein without any beany flavor once they're blended smooth.
- Unsweetened almond milk (1/4 cup): This is your texture controller, making everything creamy without adding dairy or weird stabilizers.
- Tahini (1/4 cup): Don't skip this; it adds an earthy depth that keeps the chocolate from tasting one-dimensional and flat.
- Unsweetened cocoa powder (1/3 cup): The star—use good quality if you have it, because you taste it directly without any other flavor hiding it.
- Maple syrup (1/4 cup): It sweetens without that granular texture you'd get from sugar, and it adds a subtle warmth to the chocolate.
- Vanilla extract (2 tsp): This tiny amount makes the chocolate taste richer and more complex than you'd expect.
- Salt (1/4 tsp): A pinch that sounds small but completely transforms flat chocolate into something memorable.
- Chocolate chips and nut butter (optional): These are your texture play—some swirls of peanut butter and dark chocolate chips make each bite feel indulgent.
Instructions
- Combine everything in the processor:
- Pour your drained chickpeas, milk, tahini, cocoa powder, maple syrup, vanilla, and salt into the bowl. Don't be intimidated by how dry it looks at first—that cocoa powder is deceiving.
- Blend until it's impossibly smooth:
- Start the food processor and let it run for a minute, then scrape down the sides where cocoa powder loves to hide. Keep blending for another minute or until it's creamy like soft-serve ice cream. You'll hear the texture change from grainy to silky.
- Taste and adjust:
- This is your moment to be in control—want more chocolate? Add another tablespoon of cocoa. Too sweet? Pinch more salt. Trust your palate here.
- Add texture if you want it:
- If you're using chocolate chips or nut butter, pulse them in gently so they stay as little pockets of flavor rather than disappearing completely into the blend.
- Serve or store:
- Transfer to a bowl and serve right away with fruit, or cover and refrigerate for later—it tastes even better after a few hours when the flavors settle.
Save There's something unexpectedly joyful about serving people a dessert dip that's actually good for them, watching their faces when they realize there are chickpeas involved. It stopped being just a recipe and became this little moment of surprise I could give people.
Why This Works as a Sweet Dip
Hummus is already engineered to be creamy and thick, which is why it transitions so beautifully into the sweet side. The chickpeas provide a neutral canvas that lets chocolate shine without any competing earthiness. Tahini is the secret weapon here—it adds richness that keeps everything from tasting thin or artificial, and when combined with cocoa powder, it creates a depth that feels almost decadent.
Storage and Make-Ahead Tips
I keep mine in a glass container in the fridge and it stays fresh for about five days, though honestly it rarely lasts that long. It actually tastes better the next day once everything has had time to meld together. If you want to make it ahead for a party, preparing it two days before is ideal.
Variations and Customizations
This recipe is genuinely flexible once you understand the base ratio. I've made it with peanut butter swirled through, added espresso powder for depth, and even tried coconut milk for a different creaminess. For anyone with nut allergies, sunflower seed butter replaces tahini perfectly, and the dip is just as silky. The beauty of it is that it adapts to what you have on hand while staying fundamentally delicious.
- For extra protein, stir in one scoop of chocolate or vanilla plant-based protein powder and add a splash more milk if needed.
- Make it nut-free by using sunflower seed butter instead of tahini and skipping the optional nut butter entirely.
- Serve it chilled for a mousse-like texture or at room temperature if you prefer it slightly softer.
Save This recipe proved to me that the best food isn't about being complicated or traditional—it's about being honest and delicious. Every time someone discovers what's in it, they smile.
Recipe FAQ
- → What ingredients make chocolate hummus creamy?
The creamy texture comes from blended chickpeas, tahini, and unsweetened almond milk combined smoothly with cocoa powder and maple syrup.
- → Can I adjust the sweetness or cocoa intensity?
Yes, taste during blending and add more maple syrup for sweetness or cocoa powder for a richer chocolate flavor.
- → How should I store this dip?
Keep it in an airtight container in the refrigerator for up to five days to maintain freshness.
- → Are there allergy considerations with this dish?
It contains sesame from tahini and may contain nuts if nut butter is added. Check ingredient labels for soy or gluten in chocolate chips and plant milk.
- → What are some serving suggestions?
Serve chilled or at room temperature with fresh fruit, pretzels, crackers, or spread on toast for a tasty snack.
- → Can I make this dip nut-free?
Yes, substitute tahini with sunflower seed butter and omit nut butter add-ins to avoid nuts.