Servings: approx ¾ cup

1 1/2 cup cooked garbanzo beans* ( look up how to soak and cook dry beans) OR 1 can of garbanzo beans, strained and rinsed 3 times 1 ½ cup cooked garbanzo beans* ( look up how to soak and cook dry beans) OR 1 can of garbanzo beans, strained and rinsed 3 times
3 1/2 – 4 Tbsp maple syrup or 4 Tbs Swerve sugar substitute or sugar 3 ½ to 4 Tbsp maple syrup or 4 Tbs Swerve sugar substitute or sugar
1/2 tsp vanilla extract ½ tsp vanilla extract
1/4 tsp salt ¼ tsp salt
4 Tbsp unsweetened baking cocoa (3T if using extra dark) 4 Tbsp unsweetened baking cocoa (3T if using extra dark)
2 Tbsp milk or water (6 Tbs if using sugar) 2 Tbsp milk or water (6 Tbs if using sugar)
Can add 1 Tbs nut butter Can add 1 Tbs nut butter

I used a bag of dry chickpeas which were soaked overnight, drained then simmered in water 2 hrs and drained. 1 bag dried is double recipe.
In a food processor, combine all the ingredients except milk and or water.
Puree until the mixture is smooth, about 30 to 60 seconds. Add water 1 Tbsp at a time to create the desired consistency. Taste the chocolate hummus and add more sweetener if desired.

If you choose garbanzo beans, you can remove the skin from the bean first. (I didn't) This helps to create a creamier texture when using garbanzo beans.  If you choose garbanzo beans, you can remove the skin from the bean first. (I didn't) This helps to create a creamier texture when using garbanzo beans.