- 1 can (15 oz) Chickpeas, rinsed and drained
- 1/2 cup Unsweetened Cocoa Powder
- 1/4 cup Dark Chocolate Aged Balsamic Vinegar
- 1/4 cup Maple Syrup or Agave Syrup
- 3 Tbsp Tahini
- 2 Tbsp Butter Premium Extra Virgin Olive Oil
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2–4 Tbsp Water (as needed)
- A drizzle of Dark Chocolate Aged Balsamic Vinegar
- A sprinkle of Sea Salt
- Chocolate Chips or Shavings
- Fresh Mint Leaves
- In a food processor, combine the chickpeas, cocoa powder, dark chocolate balsamic, maple or agave syrup, tahini, EVOO, vanilla extract, and salt.
- Blend the mixture on high until smooth. You might need to stop and scrape down the sides of the processor a few times to get everything well incorporated.
- If the hummus is too thick, add water, one tablespoon at a time, blending in between, until you reach the desired consistency.
- Taste the hummus and adjust the sweetness or saltiness to your liking, if necessary. If you prefer it sweeter, you can add a bit more maple or agave syrup. Blend again to combine.
- Once you’re happy with the taste and texture, transfer the hummus to a bowl and refrigerate it for at least 1 hour to allow the flavors to meld and the hummus to firm up slightly.
- When ready to serve, drizzle with a little extra chocolate dark balsamic vinegar, sprinkle with a pinch of sea salt and some chocolate chips or shavings, if desired.
- Serve with fresh fruit slices, pretzels, graham crackers, or other dippable snacks of your choice.