Description
Hey friends! If you’ve ever wanted something rich and chocolatey but still light enough to enjoy without guilt, this Creamy Chocolate Hummus is for you. It’s smooth, sweet, and tastes like brownie batter—yet it’s made with simple pantry ingredients and packed with plant-based goodness. Best of all, it comes together in just 5 minutes with no baking required. Perfect for snacking, sharing, or sneaking spoonfuls straight from the bowl.
Ingredients
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1 (15 oz / 425 g) can chickpeas, drained and rinsed
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¼ cup unsweetened cocoa powder
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¼ cup pure maple syrup (or to taste)
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2 tablespoons nut butter (tahini, almond butter, or peanut butter)
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2 tablespoons plant milk (almond, oat, or soy), plus more as needed
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1 teaspoon vanilla extract
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1 small pinch of salt
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Optional: 2–3 tablespoons mini chocolate chips
Instructions
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Rinse the chickpeas well under cold water and drain thoroughly.
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Add all ingredients (except chocolate chips) to a food processor or high-speed blender.
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Blend until very smooth, scraping down the sides as needed. If it’s too thick, add 1 tablespoon of plant milk at a time until creamy.
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Taste and adjust sweetness or cocoa if needed.
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Stir in chocolate chips if using.
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Serve immediately, or chill for 30 minutes for a thicker texture.
Notes
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For extra smooth hummus: Gently remove the skins from the chickpeas before blending.
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Don’t skip the salt: It enhances the chocolate flavor and balances sweetness.
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Sweetness is personal: Start with ¼ cup maple syrup and add more if needed.
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Storage: Keep in an airtight container in the fridge for up to 5–7 days. Stir in a splash of milk if it thickens.