Creamy chocolate hummus dip with cocoa and maple syrup, great for snacks and spreading, vegan and gluten-free.
# What you need:
→ Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1/4 cup unsweetened almond milk or other plant-based milk
03 - 1/4 cup tahini
→ Sweetener & Flavor
04 - 1/3 cup unsweetened cocoa powder
05 - 1/4 cup maple syrup or agave syrup
06 - 2 teaspoons vanilla extract
07 - 1/4 teaspoon salt
→ Optional Add-ins
08 - 1 to 2 tablespoons dairy-free chocolate chips
09 - 1 to 2 tablespoons peanut butter or almond butter
# Directions:
01 - Place chickpeas, almond milk, tahini, cocoa powder, maple syrup, vanilla extract, and salt into a food processor or blender.
02 - Process until very smooth and creamy, scraping down the sides as necessary. Add additional almond milk, one tablespoon at a time, to reach desired consistency.
03 - Taste and modify sweetness or cocoa intensity according to preference.
04 - If desired, pulse in chocolate chips or nut butter to enhance texture and flavor.
05 - Transfer to a serving bowl and chill or serve at room temperature alongside fruit, pretzels, or crackers.
