Chocolate Hummus Creamy Dip

# Components:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed

02 - 1/4 cup unsweetened almond milk or other plant-based milk

03 - 1/4 cup tahini

→ Sweetener & Flavor

04 - 1/3 cup unsweetened cocoa powder

05 - 1/4 cup maple syrup or agave syrup

06 - 2 teaspoons vanilla extract

07 - 1/4 teaspoon salt

→ Optional Add-ins

08 - 1 to 2 tablespoons dairy-free chocolate chips

09 - 1 to 2 tablespoons peanut butter or almond butter

# Directions:

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 very smooth and creamy, scraping down the sides as necessary. Add additional almond milk one tablespoon at a time to achieve desired consistency.

03 - Taste and adjust sweetness or cocoa powder according to preference.

04 - If desired, pulse in chocolate chips or nut butter to enhance texture and flavor.

05 - Transfer mixture to a serving bowl and serve chilled or at room temperature alongside fruit, pretzels, or crackers.

# Expert Advice:

01 -

It tastes like chocolate mousse but hides an entire can of protein-rich chickpeas, so you're not secretly eating candy.
No baking, no oven, no waiting—just ten minutes between craving and satisfaction.
It converts every skeptic in the room the moment they taste it, especially when they find out what's really in it.

02 -

If your hummus is too thick, add milk one tablespoon at a time instead of dumping it all in—it's way easier to thin than to thicken.
Don't cheap out on the cocoa powder; I learned this the hard way when a grainy, bitter batch nearly ruined my confidence in the whole recipe.

03 -