Save to Pinterest I discovered chocolate hummus completely by accident one rainy afternoon when I was reorganizing my pantry and found myself staring at a can of chickpeas next to cocoa powder, wondering what would happen if I just threw them together. The result was so unexpectedly creamy and rich that I made it again the next day, and then again, until it became my go-to snack that somehow tastes like dessert but doesn't make me feel guilty about it.
The first time I served this to friends, I almost didn't tell them it was made with chickpeas because I wanted to see their reactions first, and honestly, watching someone's eyes light up when they realized the creamy chocolate thing they were eating was basically a protein powerhouse never got old.
Ingredients
- Chickpeas: The backbone of this whole thing—they create that impossibly smooth, creamy texture that makes people forget they're eating legumes in disguise.
- Almond milk: Just enough to loosen everything up without making it soupy; any plant-based milk works, but unsweetened keeps you in control of the sweetness.
- Tahini: This is what gives it depth and prevents it from tasting like straight chocolate; it adds a subtle nuttiness that you can't quite put your finger on.
- Unsweetened cocoa powder: Don't skip the unsweetened version or you'll end up with something cloying; this lets the maple syrup do the sweetening work.
- Maple syrup: Brings warmth and natural sweetness without the grainy texture you'd get from regular sugar.
- Vanilla extract: A small amount that makes the chocolate taste more chocolate-y somehow, like it's rounding out all the flavors.
- Salt: The secret ingredient that makes everything taste more intentional and less flat.
- Chocolate chips and nut butter: Optional, but they add texture and keep things interesting if you're eating this multiple times a week.
Instructions
- Gather and measure:
- Pull out your food processor or blender and have everything within arm's reach; this goes fast once you start, and there's nothing worse than frantically searching for vanilla extract mid-blend.
- Combine the base:
- Dump in the drained chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt all at once, then blend until it's completely smooth with no visible specks of chickpea.
- Check the consistency:
- If it's too thick and clumpy, add milk one tablespoon at a time until it becomes silky; if it somehow got too thin, you can't really fix that, so go slow.
- Taste and adjust:
- This is crucial—take a spoon and actually taste it before you're done, because you might want more cocoa for richness or more sweetness depending on your chocolate mood that day.
- Add texture if you want it:
- Pulse in chocolate chips or nut butter for a few seconds so they stay in little pieces instead of blending completely into a uniform spread.
- Serve:
- Transfer to a bowl and eat it right away or chill it first; honestly, it's good both ways, but chilled feels more intentional for serving to people.
Save to Pinterest There's a moment, every single time I make this, where I scoop it into a bowl and just stare at it for a second because it looks so fancy and intentional, and then I remember it took ten minutes and cost about three dollars, which never gets old.
Why This Works as a Snack
Chocolate hummus exists in this perfect space where it satisfies both your sweet tooth and your protein craving simultaneously, which means you're not left wanting more food ten minutes later like you would be with actual chocolate. The tahini and chickpeas create staying power, and the cocoa brings the emotional satisfaction of dessert without any of the crash that comes with refined sugar.
What to Serve It With
Fresh strawberries and apple slices are the obvious choice and they're perfect because the fruit's natural acidity balances the richness of the hummus, but pretzels add a salty crunch that somehow makes it taste even more indulgent. You can also spread it on toast, use it as a dip for banana slices, or honestly just eat it with a spoon straight from the container when no one's looking.
Storage and Making It Your Own
Keep this in an airtight container in the fridge and it'll last about five days, though it rarely makes it that long in my house. The recipe is forgiving enough that you can swap in different plant milks, experiment with almond butter instead of tahini if you have a sesame allergy, or even add a scoop of chocolate protein powder for an extra protein boost without changing the texture much.
- For nut-free, use sunflower seed butter instead of tahini and skip any nut butter mix-ins completely.
- If it gets too thick in the fridge, let it sit at room temperature for fifteen minutes or stir in a splash of milk to loosen it back up.
- Leftover chocolate hummus makes an excellent frosting for simple vanilla cakes or brownies if you're feeling creative.
Save to Pinterest This recipe proved to me that the best snacks are the ones that feel like you're getting away with something, and the fact that it's actually good for you just makes it better. Once you make it once, you'll understand why it lives in my fridge permanently.
Recipe FAQs
- → What ingredients create the creamy texture?
Chickpeas combined with tahini and almond milk provide a smooth, creamy base for this chocolate spread.
- → Can I adjust the sweetness level?
Yes, maple syrup controls sweetness, and you can add more or less according to taste.
- → How should this chocolate spread be stored?
Keep it in an airtight container in the refrigerator for up to five days to preserve freshness.
- → Are there flavor variations available?
Adding chocolate chips or nut butters like peanut or almond butter can enhance texture and taste.
- → Is this suitable for special diets?
The combination is naturally vegan, gluten-free, and high in protein, fitting many dietary needs.