Double Chocolate Chickpea Dip (aka Chocolate Hummus)Lebanese Hummus

Name: Double Chocolate Chickpea Dip (aka Chocolate Hummus)Lebanese Hummus
Prep time: 10 min
Total time: 10 min
Ingredients: ¼ cup cocoa powder; ¼ cup semi-sweet or dark chocolate chips, measured then melted; ¼ cup agave nectar, or other sweetener of choice; 2 tablespoons coconut oil; ¼ teaspoon vanilla extract; 1 can chickpeas (1½ cups), drained and rinsed very well (See notes!); 2-4 tablespoons water; Optional: chocolate chunks or mini chocolate chips for topping

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Prep Time: 10

Total: 10

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Double Chocolate Chickpea Dip (aka Chocolate Hummus)Lebanese Hummus

Ingredients

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¼ cup cocoa powder¼ cup semi-sweet or dark chocolate chips, measured then melted¼ cup agave nectar, or other sweetener of choice2 tablespoons coconut oil¼ teaspoon vanilla extract1 can chickpeas (1½ cups), drained and rinsed very well (See notes!)2-4 tablespoons waterOptional: chocolate chunks or mini chocolate chips for topping

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Instructions

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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.