Save One afternoon, I was standing in my kitchen staring at a can of chickpeas, thinking about how tired I was of making the same savory hummus for the hundredth time. My partner walked past and joked, "Why not make it chocolate?" I laughed it off, but the idea stuck. Twenty minutes later, I had a creamy, fudgy dip that tasted like someone had turned a dessert into something you could actually feel good about eating. That moment changed how I think about pantry staples.
I brought this to a potluck once, expecting people to politely try it and move on. Instead, someone came back three times, each time more confused about why it was so good and what was actually in it. Watching someone's face light up when they realized it was chickpeas—not some fancy ingredient—felt like winning something small but real.
Ingredients
- Chickpeas (1 can, 15 oz): These are the secret foundation, creamy enough that you don't need any weird binders, and they contribute actual protein that makes this feel less like guilt and more like nourishment.
- Tahini (1/4 cup): This is what makes hummus feel silky rather than dense, and it plays beautifully with cocoa without you noticing it's there.
- Unsweetened almond milk (1/4 cup): You're using this to loosen everything up and let the flavors bloom—taste as you go because you might need less than you think.
- Unsweetened cocoa powder (1/3 cup): The star of the show, and please don't skip the "unsweetened" part or you'll be fighting bitterness.
- Maple syrup (1/4 cup): This is your sweetener, but it also adds a subtle warmth that keeps things from tasting too one-note chocolate.
- Vanilla extract (2 tsp): A small amount goes a long way to deepen the chocolate flavor and make it feel more intentional.
- Salt (1/4 tsp): Non-negotiable—this tiny amount makes the chocolate taste more like chocolate.
- Chocolate chips or nut butter (optional, 1-2 tbsp each): These are for texture and extra richness if you want the dip to feel more like a treat.
Instructions
- Combine everything in your processor:
- Add your drained chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt all at once. There's no careful layering here—just dump it in.
- Blend until you forget it was ever legumes:
- Run your food processor or blender, stopping to scrape down the sides a couple times, until everything is completely smooth and creamy. This usually takes about a minute, but trust your eyes and your texture preference more than the clock.
- Taste and adjust like you mean it:
- This is where your instincts matter most—too bitter, add a drizzle more maple syrup; not chocolatey enough, add another tablespoon of cocoa; too thick, splash in more milk.
- Add texture if you want it:
- If you're using chocolate chips or nut butter, pulse them in now so you get little pockets of richness rather than them disappearing into the blend.
- Serve however calls to you:
- Transfer to a bowl and eat it fresh, chill it for later, or spread it thick on toast while it's still at room temperature.
Save My roommate once used this as a frosting for a birthday cake because we were out of regular frosting, and it somehow became the best part of the whole thing. That's when I realized this dip isn't really a dip at all—it's just something good that fits wherever you need it.
Why This Works as Both Snack and Dessert
The line between snack and dessert is thinner than we think, and this recipe lives right in that space. You get actual protein and fiber from the chickpeas, so it keeps you satisfied, but it tastes indulgent enough that your brain believes you're treating yourself. The tahini keeps everything creamy without any strange aftertaste, and the cocoa is real chocolate flavor, not an artificial sweetness that makes you feel weird about what you've just eaten.
Ways to Serve It
Strawberries and apple slices are the obvious choices, but I've also eaten this with pretzels, spread it on toast and topped it with granola, and once just ate it straight from the bowl with a spoon because I was tired and honest about what I wanted. It's the kind of thing that works at any hour, in any mood.
Customizing for Your Kitchen
This recipe doesn't demand that you follow it exactly, which is one of my favorite things about it. You can adjust the sweetness, the chocolate intensity, the thickness—it all bends to what you have and what you're in the mood for. If you want extra protein, stir in a scoop of chocolate plant protein powder and add a splash more milk to keep things smooth.
- For a nut-free version, use sunflower seed butter instead of tahini and skip any nut butter add-ins.
- Store it in the fridge in an airtight container for up to five days, though it rarely lasts that long.
- You can make this ahead and it actually tastes better after a day in the cold, the flavors settling into something even more intentional.
Save This is the kind of recipe that proves the best kitchen discoveries come from standing around bored and asking "what if?" Keep it in your back pocket for whenever you need something good, fast, and honest.
Recipe FAQs
- → What ingredients give the hummus its chocolate flavor?
Unsweetened cocoa powder and optional chocolate chips provide the rich chocolate taste in the dip.
- → Can I adjust the sweetness in this dip?
Yes, you can add more maple syrup or agave syrup to suit your preferred level of sweetness.
- → Is this dip suitable for those with dietary restrictions?
It's naturally vegan and gluten-free; however, check chocolate chips and nut butter for allergens if used.
- → How can I change the texture of the dip?
Add plant-based milk gradually during blending to reach desired smoothness or thickness.
- → What are some popular serving suggestions?
Serve chilled with fresh fruit slices, pretzels, crackers, or spread on toast for a tasty snack.