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Chocolate Chickpea Dip

Rich, chocolatey chickpea spread from the Easy Peas-y Cookbook for Kids. Ridiculously yummy on toast, fruit, waffles or roti!


  • 4 pitted Medjool dates
  • 1/4 cup (60 mL) hot water
  • 1 can (19 oz/540 mL) no salt added chickpeas, drained & rinsed (yields 2 cups/500 mL cooked chickpeas)
  • 1/2 cup (125 mL) water
  • 1/4 cup (60 mL) unsweetened cocoa powder
  • 2 Tbsp (30 mL) nut or seed butter
  • 1 tsp (5 mL) vanilla


Place pitted dates in a small bowl and cover with the hot water. Let stand for 10 minutes.

Add soaked dates and all remaining ingredients to a food processor and pulse until smooth.

Add additional water 1 Tbsp (15 mL) at a time as desired until dip is creamy and spreadable to your liking.

Serve with fruit or spread on warm roti, waffles or toast!

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