Save It I discovered chocolate hummus by accident on a quiet Tuesday afternoon, standing in my kitchen with a can of chickpeas and an overwhelming craving for something sweet but substantial. My roommate had left tahini on the counter, and I'd been eyeing that cocoa powder in my pantry for weeks, wondering what to do with it. The idea of blending them together felt slightly ridiculous at first, but when I tasted that first spoonful—creamy, rich, and somehow both indulgent and honest—I knew I'd stumbled onto something worth making again and again.
I brought a batch to a Sunday potluck expecting polite nibbling, but instead watched people return to the bowl three times, each time looking a little surprised that they were eating hummus for dessert. My friend Sarah's daughter declared it "better than Nutella," which was probably the highest compliment I could have received, and it became the unexpected star of an afternoon I'd thought would be forgettable.
Ingredients
- Chickpeas (1 can, drained and rinsed): They're your creamy base and protein backbone, transforming into something silky when blended properly.
- Unsweetened almond milk (1/4 cup): This thins the mixture to the perfect spreading consistency without adding unnecessary sweetness; any plant-based milk works, but almond's neutral flavor lets the chocolate shine.
- Tahini (1/4 cup): The secret to that impossibly smooth, almost mousse-like texture that makes you forget this started with beans.
- Unsweetened cocoa powder (1/3 cup): Don't skip the unsweetened version—you need the pure chocolate flavor without extra sugar clouding the taste.
- Maple syrup (1/4 cup): Brings warmth and depth; agave works too, but maple gives it a subtle complexity that lingers.
- Vanilla extract (2 tsp): A small amount that somehow makes everything taste more like chocolate, not like vanilla.
- Salt (1/4 tsp): The often-forgotten ingredient that rounds out sweetness and makes every flavor pop.
- Chocolate chips and nut butter (optional): These add texture and personality—use them if you want pockets of richness or skip them if you prefer pure smoothness.
Instructions
- Gather and measure everything:
- Have all your ingredients measured and ready before blending—cocoa powder especially has a way of puffing into the air if you add it to a running processor.
- Combine the base:
- Add chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt to your food processor. Start blending on low, then gradually increase speed to avoid splattering.
- Blend until silky:
- Scrape down the sides every 30 seconds, pushing stray bits back toward the blade. You're looking for the consistency of soft serve ice cream—smooth enough to be elegant, thick enough to hold a shape.
- Taste and adjust:
- This is where instinct matters more than measurement. Too bitter? Add a splash more maple syrup. Want more chocolate intensity? Pulse in another teaspoon of cocoa.
- Add texture (optional):
- If you're using chocolate chips or nut butter, pulse them in gently so they stay somewhat chunky rather than disappearing into the blend.
- Serve or store:
- Transfer to a bowl and serve immediately at room temperature, or chill for an hour if you prefer it firmer and colder. It stays fresh and creamy in the fridge for up to five days.
Save It I realized one morning that I was looking forward to breakfast primarily so I could spread this on toast with sliced strawberries, which felt like a small victory—a snack that didn't require negotiation between wanting something delicious and wanting something that didn't leave me feeling sluggish an hour later.
Why This Works as a Dessert Alternative
In a world of heavy chocolate cakes and guilt-inducing desserts, chocolate hummus exists in a gray area that feels honest. The chickpeas dissolve completely into the background, leaving only creaminess and chocolate flavor, while the protein and fiber mean it actually sustains you instead of leaving you hungry twenty minutes later. It satisfies the chocolate craving without the crash.
Serving Ideas and Pairings
Fresh fruit feels obvious but works beautifully—strawberries and apple slices are the classics, but raspberries add tartness that cuts through the richness perfectly. Pretzels give you salt and crunch against creaminess, while whole grain toast becomes something almost elegant when spread thick with this. My favorite discovery was pairing it with crispy coconut flakes, which added an unexpected textural moment.
Storage, Customization, and Making It Your Own
This dip thrives on customization—add a scoop of chocolate or vanilla protein powder if you want an even more substantial snack, bump up the cocoa if you like it darker, or dial back the maple if you find it too sweet. Store it in an airtight container where it stays fresh for five days, though mine rarely lasts that long. For a nut-free version, swap tahini for sunflower seed butter and skip any nut-based add-ins, and the result is equally creamy and just as delicious.
- Try drizzling a tiny bit of almond or peanut butter across the top right before serving for a subtle swirl effect.
- If it thickens too much in the cold, let it sit at room temperature for five minutes or stir in milk one teaspoon at a time until it loosens.
- Make it once as written, then trust your instincts to adjust flavor and texture next time based on what you remember enjoying.
Save It This recipe proved to me that sometimes the best food discoveries come from standing in your kitchen with ingredients you already have and the willingness to blend them together without overthinking. It's become the kind of snack I make when I want something nourishing that feels like a small kindness to myself.
Common Questions About Recipes
- → What ingredients give this dip its chocolate flavor?
Unsweetened cocoa powder and optional dairy-free chocolate chips provide the rich chocolate taste.
- → Can I adjust the texture of this dip?
Yes, adding more plant-based milk will create a thinner, smoother consistency to suit your preference.
- → Is this dip suitable for special diets?
Absolutely, it is vegan, gluten-free, and high in protein, making it suitable for various dietary needs.
- → What are some serving suggestions?
Serve chilled or at room temperature with fruit slices, pretzels, crackers, or spread on toast.
- → How should this dip be stored?
Keep it refrigerated in an airtight container for up to five days for best freshness.