Creamy Chocolate Hummus Dip (Printable)

A rich, chocolate-infused hummus dip ideal for spreading or dipping with fruit and snacks.

# What You 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 dairy-free chocolate chips
09 - 1–2 tbsp peanut butter or almond butter

# Directions:

01 - Add chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt into a food processor or high-speed blender.
02 - Blend thoroughly until the mixture is very smooth and creamy, scraping down the sides as necessary. 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 enhance texture and flavor.
05 - Transfer the hummus to a serving bowl. Chill or serve at room temperature alongside fruit, pretzels, or crackers.

# Expert Tips:

01 -
  • It tastes like chocolate mousse but packs chickpeas' protein punch, so you're actually nourishing yourself while snacking.
  • Ten minutes from start to finish means you can satisfy unexpected cravings without turning your kitchen upside down.
  • Works as a dip, spread, or straight-from-the-bowl treat, making it impossibly versatile.
02 -
  • Don't skip rinsing the chickpeas or you'll end up with a chalky, thick mixture that won't blend smoothly no matter how hard you try.
  • If your blender struggles or keeps stopping, it means you need more liquid—add milk one tablespoon at a time until everything flows smoothly.
03 -
  • Use unsweetened cocoa powder, not Dutch-processed, because the flavor will be brighter and more true.
  • If your mixture seems too thick, add milk drop by drop rather than pouring—it's much easier to loosen than to thicken.
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