Pin It I stood in my kitchen at 11 PM wondering if I had actually lost my mind blending chocolate with chickpeas but then I tasted it and everything changed. My roommate walked in looking completely horrified and then asked for seconds with chocolate still smeared on her chin. Now it is the first thing to disappear at every gathering and nobody believes the main ingredient until I tell them.
I brought this to a book club meeting once and forgot to mention what was in it. Everyone kept guessing avocado or some fancy secret ingredient. When I finally said chickpeas my friend Sarah actually put down her spoon stared at the bowl then picked it right back up and said she did not even care.
Ingredients
- Chickpeas: Rinse them really well and pat them dry if you have the patience for the silkiest texture ever
- Tahini: Makes it creamy and adds that classic hummus flavor that balances the chocolate
- Cocoa powder: Use unsweetened so you control the sweetness completely
- Maple syrup: Adds depth but you can use agave if that is what you have
- Vanilla extract: Do not skip this it makes everything taste more expensive
- Salt: Just a pinch wakes up all the chocolate flavors
- Almond milk: Helps everything blend together until it is ridiculously smooth
Instructions
- Blend the base:
- Toss everything except the optional add-ins into your food processor and let it run for a solid few minutes until it looks like chocolate mousse.
- Smooth it out:
- Scrape down the sides a couple times and add another splash of milk if it is too thick for your liking.
- Make it yours:
- Taste it now and add more maple syrup if you have a sweet tooth or extra cocoa if you want it darker.
- Add the fun stuff:
- Pulse in some chocolate chips or nut butter if you want texture and even more flavor.
- Serve it up:
- Spoon it into a cute bowl and set it out with whatever you have on hand for dipping.
Pin It My sister texted me at midnight once demanding the recipe because she had just finished an entire batch by herself with nothing but a spoon. I asked if she wanted me to call it dessert or dinner and she said both.
What To Dip In It
Strawberries are basically perfect here but do not sleep on apple slices or even pretzels for that salty sweet thing. I have also caught people spreading it on graham crackers like it is frosting.
Make It Your Own
Sometimes I swirl in peanut butter or add a pinch of cinnamon because why not. You could also spike it with a little espresso powder if you need motivation in the morning.
Storage And Meal Prep
This keeps for five days in the fridge which is great until you realize it is gone on day two. You can also portion it into little containers for grab and go snacks throughout the week.
- Double the recipe because you will regret it if you do not
- Taste it again before serving because the cocoa settles a bit overnight
- Top with sea salt right before serving if you want to feel fancy
Pin It Hope you love this chocolatey creation as much as we do.
Recipe FAQs
- → What ingredients create the chocolate flavor?
Unsweetened cocoa powder and optional chocolate chips provide the rich chocolate taste in the hummus.
- → How can I adjust the consistency?
Adding almond or other plant-based milk in small amounts thins the spread for a smoother texture.
- → Is this suitable for vegan and gluten-free diets?
Yes, the base is made from chickpeas, tahini, and plant milk, all naturally vegan and gluten-free ingredients.
- → Can this spread be used in multiple ways?
It is versatile for dipping fruits, spreading on toast, or serving alongside snacks like pretzels or crackers.
- → How should leftovers be stored?
Store in an airtight container in the refrigerator for up to five days to maintain freshness.