Chocolate Hummus Dip (Printer View)

Smooth chocolate-infused chickpea spread perfect for fruit dipping or snack time.

# What you'll need:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup (1 fl oz) unsweetened almond milk (or other plant-based milk)
03 - 1/4 cup (4 tbsp) tahini

→ Sweetener & Flavor

04 - 1/3 cup (3 tbsp + 1 tsp) unsweetened cocoa powder
05 - 1/4 cup (2 fl oz) maple syrup (or agave syrup)
06 - 2 tsp vanilla extract
07 - 1/4 tsp salt

→ Optional Add-ins

08 - 1 to 2 tbsp dairy-free chocolate chips
09 - 1 to 2 tbsp peanut butter or almond butter

# Method:

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

# Expert Advice:

01 -
  • It satisfies chocolate cravings while delivering protein and fiber from chickpeas
  • The texture is impossibly smooth and creamy, nothing like bean paste you might imagine
02 -
  • The blending time is nonnegotiable because underblended tahini tastes gritty and sad
  • Chilling the dip for an hour lets flavors meld and the texture becomes almost mousse like
03 -
  • Use a food processor instead of a blender because it handles thick mixtures better and is easier to scrape down
  • Peel the skins off chickpeas for restaurant smooth texture if you have ten extra minutes
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