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1 can (15 oz) chickpeas, drained and rinsed
1/4 cup unsweetened cocoa powder
1/4 cup maple syrup or honey
2 tablespoons melted coconut oil
1 teaspoon vanilla extract
1/4 cup coconut milk
Pinch of salt
Optional toppings: chocolate chips, sliced strawberries, shredded coconut
Place the chickpeas, cocoa powder, maple syrup or honey, melted coconut oil, vanilla extract, coconut milk and salt in a food processor.
Process the ingredients until smooth and creamy, scraping down the sides of the bowl as needed.
If the mixture is too thick, add a bit more coconut milk.
Taste the chocolate hummus and adjust the sweetness or cocoa flavor according to your preference.
Transfer the chocolate hummus to a serving bowl and garnish with optional toppings if desired.
Serve the chocolate hummus with sliced fruit, pretzels, graham crackers or any other dippable snacks.
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
