Combine chickpeas, cocoa powder, salt, and 2 tablespoons non-dairy milk in a food processor or blender. Blend until no clumps remain and the mixture is smooth and spreadable, adding additional milk as needed. Blend in maple syrup to taste, using more for a sweeter hummus. Stir in chocolate chips.
Snickerdoodle Dessert Hummus
Combine chickpeas, cinnamon, salt, and 2 tablespoons non-dairy milk in a food processor or blender. Blend until no clumps remain and the mixture is smooth and spreadable, adding additional milk as needed. Blend in brown sugar to taste, using more for a sweeter hummus.
Swirl together chocolate and snickerdoodle hummus in a bowl for chocolate snickerdoodle dessert hummus, or enjoy separately.
Notes
Cover and store in the fridge for up to a week. I use chickpeas cooked from dry in this recipe. If using canned chickpeas, make sure to drain and rinse the chickpeas prior to blending. Canned chickpeas may take a little more blending to break down, but otherwise work well in this recipe.