Chocolate Hummus Creamy Dip (Printable)

A smooth, chocolate-spiced chickpea dip, ideal for fruit or toast. Vegan, gluten-free, and protein rich.

# Required Ingredients:

→ 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 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

# Preparation Steps:

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 the mixture is very smooth and creamy, scraping down the sides as necessary. Add almond milk by tablespoons to adjust consistency if needed.
03 - Taste and modify sweetness or cocoa intensity to your preference.
04 - If desired, pulse in chocolate chips or nut butter for texture and additional flavor.
05 - Transfer to a bowl and serve chilled or at room temperature alongside fruit, pretzels, or crackers.

# Expert Suggestions:

01 -
  • Tastes like dessert but packs protein and fiber so you actually feel good after eating it
  • Ready in ten minutes with ingredients you probably already have in your pantry
  • Works as a dip for fruit a spread for toast or straight off the spoon
02 -
  • The food processor matters. A blender works but a processor gives you that velvety texture without heating everything up.
  • Room temperature tahini blends better than cold straight from the fridge. Give it 10 minutes on the counter first.
03 -
  • Peel the skins off your chickpeas for restaurant level smoothness. Yes it takes an extra five minutes but the texture is worth it.
  • Warm your maple syrup slightly in the microwave before adding it. This helps it incorporate faster so you do not have to blend as long.
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