Chocolatey Creamy Chickpea Spread (Printable format)

Smooth chocolate chickpea spread with a hint of sweetness, ideal for dipping or spreading on toast.

# List of 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 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

# How to make it:

01 - Add chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt to a food processor or high-speed blender.
02 - Process the mixture until very smooth and creamy, scraping down the sides as needed. Add additional almond milk, 1 tablespoon at a time, if a thinner consistency is preferred.
03 - Taste and modify sweetness or cocoa intensity to suit preferences.
04 - If desired, pulse in chocolate chips or nut butter to add texture and flavor.
05 - Transfer to a serving bowl and serve chilled or at room temperature alongside fruit, pretzels, or crackers.

# Expert Suggestions:

01 -
  • It tastes like a dessert but sneaks in real protein from chickpeas, so you can feel good about snacking.
  • No baking required—just blend and serve, making it perfect when you want something decadent without the effort.
  • It works as a dip, spread, or even eaten by the spoonful, which means endless possibilities.
02 -
  • Don't skip rinsing the chickpeas—I learned this the hard way when my first batch came out gritty and thin, and rinsing them thoroughly changes everything about the texture.
  • If your hummus seems too thick, add milk one tablespoon at a time rather than dumping it in—it's easier to thin out than to thicken back up.
03 -
  • Use a high-powered blender if you have one—it makes the texture impossibly smooth and creamy, like something from a fancy dessert shop.
  • The two teaspoons of vanilla isn't a typo; it's what prevents the chocolate from tasting flat and one-dimensional, so trust it even if it seems like a lot.
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