Creamy Chocolate Hummus Dip

# What You Need:

→ Base

01 - 1 can (15 oz) chickpeas, drained and rinsed

02 - 1/4 cup unsweetened almond milk

03 - 1/4 cup tahini

→ Sweetener & Flavor

04 - 1/3 cup unsweetened cocoa powder

05 - 1/4 cup maple syrup

06 - 2 tsp vanilla extract

07 - 1/4 tsp salt

→ Optional Add-ins

08 - 1–2 tbsp dairy-free chocolate chips

09 - 1–2 tbsp 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 - Blend until very smooth and creamy, scraping down the sides as needed. Add more almond milk, one tablespoon at a time, to reach desired consistency.

03 - Taste and adjust sweetness or cocoa powder according to preference.

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 Advice:

01 -

It tastes indulgent but packed with protein from chickpeas, so you're not apologizing for the snack.
No baking required, no special skills needed, just ten minutes between you and something genuinely delicious.
Works for breakfast toast, afternoon snacking with fruit, or that weird 10 p.m. craving where nothing else feels right.

02 -

The cocoa powder absolutely must be unsweetened, or you'll end up with something cloyingly sweet that tastes more like chocolate syrup than actual chocolate.
Don't skip tasting and adjusting—every blender behaves differently, and your maple syrup might be slightly different from mine, so trust what your mouth tells you.

03 -