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double chocolate chickpea dip (aka chocolate hummus)lebanese hummus
5.0
Prep Time: 10
Total: 10
Author : Christinethyme & toast Nadia says Christine says Dana says Christine says Alice @ Hip Foodie Mom says Christine says Victoria Myers says Christine says Ranya says Christine says Marsha Ward says Christine says Nadine says Karen Thurmond says Christine says Jill Cousins says Christine says Denise N says Christine says Marsha says Christine says
Ingredients
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Instructions
Step 1
In a food processor, combine the cocoa powder, melted chocolate, agave nectar, coconut oil, and vanilla extract. Pulse until fully mixed.
Step 2
Add chickpeas to food processor, adding 1 tablespoon of water at a time to help process.
Step 3
Process until smooth and creamy (be patient! I'll usually let it run for 1-2 minutes and walk away). The dip will thicken considerably in the fridge, so adding water will prevent it from getting too thick (I usually add ~3-4 tablespoons).
Step 4
Transfer to a container and let cool and harden in the refrigerator for ~1 hour before eating. Leftovers will keep in the fridge for about 1 week.
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