Pin One lazy Sunday afternoon, I was standing in front of my pantry wondering what to do with a can of chickpeas when my partner casually asked if sweet hummus was even a thing. That question stuck with me, so I started experimenting—cocoa powder, maple syrup, a touch of tahini—and suddenly we had something that tasted like a cross between dessert and guilt-free snacking. Now I make it almost weekly, and it's become our go-to when we need something sweet but substantial.
I served this to a friend who's always talking about eating healthier, and watching her face light up when she realized it was made from chickpeas made my entire week. She started dunking apple slices into it without stopping, and by the end of the bowl, she was already asking for the recipe. That's when I knew this wasn't just another dip—it was something people actually wanted to keep eating.
Ingredients
- Chickpeas (1 can, drained): The foundation that makes this dip protein-rich and creamy; rinsing them removes the starchy liquid that would make everything gummy.
- Tahini (1/4 cup): This sesame paste is what transforms chickpeas into silky hummus texture, adding a subtle nutty depth that chocolate actually needs.
- Unsweetened cocoa powder (1/3 cup): Choose quality cocoa—cheap stuff tastes dusty and bitter; good cocoa makes this taste like a real chocolate treat.
- Maple syrup (1/4 cup): Liquid sweetness that blends smoothly without grittiness; agave works too but maple has more character.
- Almond milk (1/4 cup): The liquid that brings everything together; keep extra handy because you might need more depending on your blender and how thick you like it.
- Vanilla extract (2 tsp): This rounds out the chocolate flavor and prevents it from tasting one-dimensional.
- Salt (1/4 tsp): A pinch that makes chocolate taste more like chocolate by cutting through sweetness.
- Chocolate chips (optional): If you add these, pulse them in at the very end so they stay in little chunks rather than disappearing completely.
- Nut or seed butter (optional): Peanut butter adds earthiness, almond butter adds elegance, but this is really about what you have on hand.
Instructions
- Gather and prepare:
- Drain and rinse your chickpeas thoroughly under cold water—this removes the canned liquid that would make everything mushy. Have all your ingredients measured and ready so you're not fishing for the vanilla extract while your blender is running.
- Blend the base:
- Add chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla, and salt to your food processor or blender. Start blending and don't rush this—you want it completely smooth and creamy, which usually takes a full minute or two of steady blending.
- Scrape and adjust:
- Stop midway through to scrape down the sides because bits always stick to the walls. If the mixture feels too thick, add almond milk one tablespoon at a time and blend again between additions.
- Taste and tweak:
- This is your moment to fix anything—if it needs more sweetness, add a drizzle more maple syrup; if cocoa is too strong, add a splash of milk to mellow it. Blend briefly after each adjustment.
- Add texture (optional):
- If you're using chocolate chips or nut butter, pulse them in gently so they stay in recognizable pieces rather than disappearing into the mix.
- Serve and enjoy:
- Transfer to a bowl and serve immediately or chill it first—it actually tastes slightly richer when cold. Serve with fruit, pretzels, crackers, or straight from a spoon if no one's looking.
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There was this moment when I brought this to a potluck and someone asked if it was vegan chocolate mousse, and I got to tell them it was basically hummus. The look of surprise, followed by genuine delight, reminded me that the best dishes are the ones that break your expectations in the best way possible.
Why This Becomes a Favorite
Sweet hummus sits in this perfect middle ground where it's healthy enough to feel good about eating but indulgent enough to actually satisfy a chocolate craving. Once you realize you can make this in under ten minutes and keep it in the fridge for almost a week, it stops being a novelty and becomes your reliable backup plan for snacks. I've found myself reaching for it when I'm hungry but want something that won't derail my afternoon, or when I need something to bring to a gathering that's reliably crowd-pleasing.
Dipping and Pairing Ideas
The beauty of this dip is that it pairs beautifully with both sweet and savory, which gives you endless flexibility depending on what's in your kitchen. Fresh fruit like strawberries, apple slices, and banana chips are the obvious choice, but I've also had great success with pretzels, graham crackers, and even plain vanilla wafers if I'm feeling indulgent. Rice cakes or toast become breakfast-friendly vehicles, and I've even used it as a spread on almond flour crepes for something that feels more dessert-like. The texture is perfect for dunking or spreading, so choose whatever matches your mood in the moment.
Making It Your Own
This recipe is genuinely forgiving because the proportions are built around balancing chocolate, sweetness, and creaminess in a way that works even if you're not exact. I've added espresso powder to deepen the chocolate flavor, swapped maple syrup for date paste for a different kind of sweetness, and even drizzled a little almond butter on top just before serving for visual appeal and extra richness. If you're making this nut-free, sunflower seed butter replaces tahini perfectly, and the rest of the recipe stays exactly the same. Think of this as a starting point rather than something locked in stone—your preferences and what's in your pantry are the only rules you actually need to follow.
- Store in an airtight container in the fridge for up to five days, and give it a stir if it separates slightly.
- You can add a scoop of plant-based protein powder without changing the texture if you want even more protein.
- If it hardens too much in the cold, let it sit at room temperature for five minutes before serving.
Pin This recipe proved to me that you don't need to choose between eating well and enjoying something that actually tastes great. It's become one of those dishes I make without thinking, knowing it'll always be there when I need a moment of chocolate comfort wrapped up in something genuinely nourishing.
Recipe Questions & Answers
- → What ingredients give this spread its chocolate flavor?
Unsweetened cocoa powder and optional dairy-free chocolate chips provide the rich chocolate taste.
- → How can I adjust the texture of the dip?
Adding more plant-based milk thins the spread, while nut butters can add creaminess and body.
- → Is this suitable for vegan and gluten-free diets?
Yes, all core ingredients are plant-based and gluten-free, making it friendly for these dietary preferences.
- → What are some serving suggestions?
Serve chilled or at room temperature with fresh fruit, pretzels, crackers, or spread on toast.
- → How long can it be stored?
Store the spread in an airtight container in the refrigerator for up to 5 days.