115-ounce can low sodium chickpeasrinsed and drained, or 1 ½ cups cooked garbanzo beans
½teaspooninstant espresso powderoptional; will yield a more intense chocolate flavor
2teaspoonspure vanilla extract
For serving: pretzelsstrawberries, sliced green apple, dried apricots, banana chips, grapes
To the bowl of a food processor fitted with a steel blade, add the tahini and cocoa powder, placing the cocoa directly on top of the tahini. Drizzle the hot water on top of the cocoa. Puree until smooth.
Pour in the maple syrup. Puree again, then scrape down the bowl.
Add the chickpeas, espresso powder, vanilla, and salt. Puree for 3 to 4 minutes, stopping the bowl to scrape down the bowl halfway through. Taste and blend in additional maple syrup if you’d like the hummus sweeter. Once you have it as sweet as you like, if it is thicker than you would like, blend in an additional 1 to 2 tablespoons water. It should be thick and creamy, but still “dippable.”
Transfer the hummus to a serving bowl. Serve with dippers of choice and dive in!
TO STORE: Place in an airtight storage container in the refrigerator for up to 10 days.
TO FREEZE: Store chocolate hummus in an airtight freezer-safe storage container in the freezer for up to 3 months. Before serving, let thaw overnight in the refrigerator and stir well.