Save to Pinterest The first time I made chocolate hummus, I was standing in my kitchen on a rainy Tuesday afternoon, staring at a half-empty can of chickpeas and wondering what to do with them. I'd seen someone mention sweet hummus in passing, and something clicked—why not chocolate? Twenty minutes later, I had a creamy, fudgy dip that tasted like indulgence but felt surprisingly guilt-free. My roommate came home, skeptical, then couldn't stop eating spoonfuls straight from the bowl. That moment taught me that the best recipes often come from happy accidents and a willingness to break the rules a little.
I brought this to a small dinner party once, tucked between hummus and baba ganoush, and watched people's faces light up when they realized it was chocolate. Someone asked if it was store-bought, which made me laugh—it took less time than pouring wine. That night, it became the thing people remembered, the unexpected dish that broke the mold. It proved that sometimes the simplest ideas, the ones that seem a little weird at first, become the ones people ask you to make again and again.
Ingredients
- Chickpeas (1 can, drained and rinsed): These are the foundation—creamy, neutral, and packed with protein. Rinsing them removes the starchy liquid that can make the hummus grainy, so don't skip this step.
- Unsweetened almond milk (1/4 cup): It keeps things dairy-free and smooth without adding flavor that fights with chocolate. Use whatever plant milk you have on hand, but unsweetened works best so it doesn't compete with the cocoa.
- Tahini (1/4 cup): This brings richness and depth, almost like a secret ingredient nobody expects in something sweet. It's what makes this feel luxurious rather than thin.
- Unsweetened cocoa powder (1/3 cup): Quality matters here—get the best you can find, because this is where all the chocolate flavor comes from. It's the main event.
- Maple syrup (1/4 cup): It adds sweetness without the grittiness of regular sugar, and it keeps everything smooth and glossy. Agave works too if that's what you have.
- Vanilla extract (2 tsp): Two teaspoons might seem like a lot, but it rounds out the chocolate and prevents the hummus from tasting flat or one-dimensional.
- Salt (1/4 tsp): A tiny pinch that makes the chocolate sing and balances the sweetness. Never skip it, even though it seems insignificant.
- Chocolate chips and nut butter (optional): These are the texture builders—they add bursts of flavor and keep things interesting instead of smooth and monotonous.
Instructions
- Gather and prep your base:
- Drain your chickpeas thoroughly and give them a good rinse under cold water—this is the difference between silky and gritty. Measure out your milk, tahini, and cocoa powder so everything is ready to go.
- Blend everything into creaminess:
- Add all the chickpeas, milk, tahini, cocoa powder, maple syrup, vanilla, and salt to your food processor. Pulse once or twice, then blend on high until it's completely smooth and thick, stopping to scrape down the sides a few times. This takes about 2-3 minutes, and you'll know it's done when there are no grainy bits left.
- Taste and adjust your balance:
- Take a spoonful and let it sit on your tongue for a second—does it need more sweetness, more chocolate depth, or more salt to wake it up? Add small amounts and reblend. This is where the recipe becomes yours.
- Add texture if you want it:
- If you're using chocolate chips or nut butter, pulse them in just a few times so you get little pockets of flavor and crunch rather than smooth chocolate throughout.
- Serve and enjoy:
- Scoop it into a bowl, give it a drizzle of something fancy if you feel like it, and serve with whatever sounds good—strawberries, apple slices, pretzels, or just crackers.
Save to Pinterest There was a moment when my five-year-old nephew, who normally picks at everything, took a bite and just closed his eyes like he was tasting something magical. Watching someone you love discover something you made, especially something they didn't expect to like, is a feeling that lingers. That's when food becomes more than just flavor—it becomes connection, surprise, and a little bit of pride.
Why This Works as a Snack
Chocolate hummus breaks the rules in the best way—it feels indulgent because it tastes like chocolate, but it's grounded in chickpeas, which means it actually fills you up and keeps you satisfied. There's no sugar crash, no regret, just a creamy, rich moment that doesn't derail your afternoon. I keep it on hand for that 3 PM slump when I want something sweet but my body needs something real.
Storage and Make-Ahead Tips
This hummus actually tastes better the next day once all the flavors have had time to mingle and settle. Keep it in an airtight container in the fridge for up to five days, and it travels well too—I've brought it to picnics and office parties more times than I can count. If it dries out slightly, just stir in a splash more milk to bring it back to life.
Ways to Serve and Variations
The beauty of this recipe is how flexible it is—it works as a dip, a spread, a snack by the spoonful, or even swirled into yogurt for a different kind of treat. I've added peanut butter for extra richness, sprinkled it with sea salt flakes for sophistication, and even used it as a layer in dessert parfaits. For a nut-free version, swap tahini for sunflower seed butter and skip the nut butter entirely. Here are three quick ideas to get you started:
- Spread it on warm toast with sliced bananas and a tiny pinch of cinnamon for a breakfast that feels like dessert.
- Serve it alongside fresh strawberries, apple slices, and coconut flakes for a snack board that looks more intentional than it actually is.
- Stir in a scoop of chocolate or vanilla protein powder if you want to turn it into something that keeps you full between meals.
Save to Pinterest This recipe taught me that some of the best things in life come from taking an ingredient, trusting your instincts, and asking what if. Keep a can of chickpeas and a jar of cocoa powder on hand—you never know when you'll want to make something that feels like cheating but tastes like love.
Recipe FAQs
- → Can I use different nut butters for extra flavor?
Yes, adding peanut or almond butter enhances creaminess and adds a nutty richness to the spread.
- → What’s the best way to adjust the spread’s consistency?
Gradually add plant-based milk while blending to reach your preferred smooth or slightly thinner texture.
- → Is it suitable for a gluten-free diet?
Absolutely, all ingredients are naturally gluten-free, but check labels of add-ins like chocolate chips to be certain.
- → How should I store the spread for freshness?
Keep it in an airtight container refrigerated for up to five days to maintain flavor and texture.
- → Can I use this spread as a topping or dip?
Yes, it works wonderfully as a dip for fruits and pretzels or as a spread on toast or crackers.
- → Is this spread high in protein?
Yes, chickpeas and tahini provide plant-based protein, with options to boost it further using protein powder.