Chocolate Hummus Dip with Strawberries Recipe

Need an easy, crowd-pleasing recipe to bring to your next backyard BBQ or summer get-together? We’ve got you.

This Chocolate Hummus Dip is rich, chocolatey, and perfect for dipping fresh strawberries—plus, it features an optional sprinkle of our beeya seed cycling blend for added crunch and hormone-supportive benefits.

Chickpeas provide a creamy, fiber-rich base that pairs beautifully with cocoa and a touch of maple syrup. The seeds in our blend—flax, pumpkin, sesame, and sunflower—are packed with nutrients that support hormone metabolism and balance. The result? A dreamy dip that feels indulgent but also supports your wellness goals.

Bring this to your next gathering and watch it disappear fast.

Want to try it for yourself? Get the seed cycling blends women are raving about here.

Makes: About 1 ½ cups
Prep Time: 10 minutes
Bake time: none

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup unsweetened cocoa powder
• 1/4 cup pure maple syrup (or to taste)
• 2 Tbsp tahini or nut butter
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 2–4 Tbsp ice water, as needed for blending
• Fresh strawberries, for serving
• 1 scoop beeya seed cycling blend (optional, for sprinkling)

Instructions:

1. Optional Creamy Hack: For extra creamy hummus, place drained chickpeas in a saucepan with a pinch of baking soda and cover with water. Bring to a boil and simmer for 15–20 minutes until the skins are soft and starting to fall off. Drain and rinse well before using.
2. Blend the Base: Add the cooled chickpeas, cocoa powder, maple syrup, tahini, vanilla, sea salt, and 2 Tbsp ice water to a food processor. Blend until very smooth, scraping down the sides as needed. Add additional water 1 Tbsp at a time until desired consistency is reached. Taste for sweetness and adjust as needed.
3. Serve: Transfer to a serving bowl. Top with a sprinkle of beeya seed cycling blend if desired. Serve with fresh strawberries for dipping.