Save I discovered chocolate hummus by accident on a Tuesday afternoon when I had leftover chickpeas and a craving for something sweet. Instead of roasting them, I grabbed the cocoa powder and blender, wondering aloud if this would taste like dessert or disaster. Turns out, creamy chickpeas and chocolate are a match made in kitchen heaven, and I ended up making it three more times that week for friends who couldn't believe it was actually hummus.
My roommate brought over a friend who kept saying they don't like hummus, and I watched their face change the moment they tasted this. They ended up asking for the recipe before they left, and now apparently their whole book club is making it.
Ingredients
- Chickpeas: The base of everything, and rinsing them really matters because it keeps the dip from getting gritty or watery.
- Almond milk: Any unsweetened plant milk works, but the amount controls the texture, so add it slowly and taste as you go.
- Tahini: The creamy secret that makes this feel luxurious instead of just pureed beans, though you can use sunflower seed butter if you need nut-free.
- Cocoa powder: Unsweetened is essential here because the maple syrup handles sweetness and the cocoa flavor stays honest.
- Maple syrup: Agave works too, but I love how maple adds a subtle warmth to the chocolate without being cloying.
- Vanilla extract: Just two teaspoons, but it somehow ties the whole thing together and makes it taste like you're more of a baker than you are.
- Salt: A tiny amount, but it sharpens the chocolate and keeps everything balanced.
- Chocolate chips: Optional but worth it if you want little pockets of extra chocolate and texture when you scoop it up.
- Nut butter: Another optional layer that makes each spoonful feel different, so don't skip it if you have it on hand.
Instructions
- Combine everything:
- Dump the chickpeas, milk, tahini, cocoa, maple syrup, vanilla, and salt into your food processor or blender. You'll watch it go from a lumpy brown mess to something that looks almost too smooth to be real.
- Blend until creamy:
- Blend it hard and long, scraping down the sides whenever clumps hide from the blades. This is where patience pays off, so don't stop until it's genuinely creamy and thick.
- Taste and tweak:
- Try a spoonful and decide if you want more sweetness, more cocoa, or more creaminess. Everyone's blender is different and everyone's taste buds are too, so trust yourself here.
- Add texture if you want:
- Pulse in chocolate chips or nut butter until they're broken into small pieces but still noticeable in each bite.
- Serve it:
- Transfer to a bowl and serve it chilled or room temperature with fruit, crackers, or whatever sounds good in that moment.
Save My sister made this for a game night and someone asked if she'd hired a caterer. That moment when people realize you made something feel fancy and complex and it took you barely longer than pouring a bowl of cereal is honestly half the joy of this recipe.
Making It Your Own
This recipe is a starting point, not a rule book. I've played around with swapping maple for honey, adding a pinch of cinnamon or espresso powder, stirring in crushed cookies for texture, and even drizzling a tiny bit of coconut oil on top for shine. Each change shifts the mood of the dip slightly, so don't be afraid to experiment once you've made it the regular way first.
Storage & Make-Ahead
This keeps in the fridge for five days in an airtight container, but honestly it rarely lasts that long because you'll find excuses to eat it. You can make it ahead of time for parties, which means less stress and more time to actually enjoy people instead of being stuck in the kitchen.
Serving Ideas
Strawberries and apple slices are the obvious pairing, but I've also done cinnamon crackers, pretzel chips, and even just spreading it on toast with a banana slice. The slight saltiness plays so well with sweet fruit and crunchy dippers that you really can't go wrong, so lean into whatever you're actually craving.
- Try it on toast with sliced banana for a quick breakfast or snack that feels indulgent.
- Drizzle a tiny bit of coconut oil or cocoa nibs on top before serving to make it look like you actually know what you're doing.
- Keep it in the fridge longer than overnight if you want it extra cold and thick, almost like a spread instead of a dip.
Save This recipe is proof that the best foods are the ones that surprise you and make other people smile. Make it once and it'll probably become something you make again and again.