Vegan Chocolate Hummus
Chocolate hummus sounds like it shouldn't work — and then you taste it and wonder why you haven't been making it your whole life. Blended chickpeas and tahini create a base that's genuinely creamy and rich, while unsweetened cocoa powder and maple syrup bring deep, fudgy flavor without a drop of dairy or honey. A splash of melted coconut oil and a hit of vanilla round everything out into something that tastes far more indulgent than its ingredient list suggests. The whole thing comes together in a food processor in just a few minutes, and the recipe makes six servings, so it's perfect for a party spread or a week of snacking. Serve it with sliced fruit or crackers, scatter some vegan chocolate chips on top, and watch it disappear faster than you'd expect from something that started as a can of chickpeas. It's the kind of dip that converts skeptics on the first scoop.
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Learn more →Ingredients
6 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp unsweetened cocoa powder
- 3 tbsp maple syrup
- 2 tbsp water
- 1 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- ¼ tsp ground cinnamon (optional)
For serving
- vegan chocolate chips, for serving (optional)
- sliced fruit or crackers, for serving (optional)
Instructions
- 1
Add the chickpeas, tahini, cocoa powder, maple syrup, water, coconut oil, vanilla extract, and salt to a food processor. Process for about 1 minute, scraping down the sides with a rubber spatula halfway through, until the mixture is mostly smooth.
- 2
Scrape down the sides again and continue processing for another 1–2 minutes until the hummus is completely smooth and creamy with no visible chickpea chunks. If the mixture is too thick to move freely in the processor, add water 1 teaspoon at a time until it loosens.
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