Vegan Chocolate Hummus and Strawberry Toast
Chocolate for breakfast feels indulgent, but this toast earns it with a spread that's built entirely from pantry staples and whole ingredients. Blended chickpeas, tahini, cocoa powder, and maple syrup come together in a food processor to create a silky, deeply chocolatey hummus that happens to be completely plant-based — no dairy, no eggs, nothing to second-guess. The natural richness of the tahini rounds out the cocoa beautifully, while the maple syrup keeps the sweetness honest and unprocessed. Piled onto golden, crispy toast and topped with fresh sliced strawberries, every bite hits that sweet spot between dessert and a genuinely satisfying meal. The fruit adds brightness that cuts right through the richness, making the whole thing feel balanced rather than heavy. It serves four, so it's just as easy to pull together for a weekend brunch crowd as it is for a solo treat. A scatter of vegan chocolate chips or a dusting of powdered sugar takes it over the top if you're feeling a little extra.
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Learn more →Ingredients
4 servings
For the chocolate hummus
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp unsweetened cocoa powder
- 3 tbsp maple syrup
- 2 tbsp tahini
- 2 tbsp water
- 1 tsp vanilla extract
- ¼ tsp salt
For the toast
- 4 slices bread
- 1 cup fresh strawberries, hulled and thinly sliced
For serving
- 1 tbsp vegan chocolate chips (optional)
- 1 tsp powdered sugar (optional)
Instructions
- 1
Combine the chickpeas, cocoa powder, maple syrup, tahini, water, vanilla extract, and salt in a food processor. Process for about 2 minutes, scraping down the sides halfway through, until the hummus is completely smooth and no chickpea chunks remain.
- 2
Toast the bread slices in a toaster or under a broiler until golden and crisp at the edges.
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