Creamy Chocolate Hummus Spread

# What You'll 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 chocolate chips (dairy-free if vegan)

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 all ingredients until the mixture is very smooth and creamy, scraping down the sides as needed. Add additional almond milk one tablespoon at a time to achieve desired consistency.

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

04 - If desired, pulse chocolate chips or nut butter into the hummus for additional texture and flavor.

05 - Transfer the chocolate hummus to a serving bowl. Serve chilled or at room temperature alongside fruit, pretzels, or crackers.

# Expert Advice:

01 -

It tastes like dessert but packs real protein and fiber, so you can actually feel good about what you're eating.
Takes ten minutes flat, no baking or fancy equipment needed beyond a blender.
Works for vegans, gluten-free eaters, and anyone dodging refined sugar—basically everyone at my table.

02 -

Don't skip rinsing the chickpeas, or the dip will taste starchy and heavy instead of light and whipped.
If it's too thick, milk is your friend—add it gradually because the dip gets creamier as it sits and chills.
Cocoa powder matters; cheap brands can taste chalky, so spend a few cents more on a quality one and taste the difference.

03 -