¼cupchocolate chips(for garnish, or to add into the hummus for chocolate pieces)
Optional garnish and for dipping:
strawberries, graham crackers, pretzels, cookies, etc.(see notes for more ideas)
crushed candy canes or mint hard candy
Combine the chickpeas, cocoa powder, maple syrup, vanilla and mint extract (if using), ground cinnamon, sea salt, and coconut milk in a small food processor. Pulse a few times to combine, then blend until smooth. If you want a thinner chocolate spread, add a tablespoon more milk and blend.
Optional step: Add half the chocolate chips and pulse a few times to combine and break up the chocolate chips.
Transfer to a serving bowl and garnish with the rest of the chocolate chips. Enjoy immediately or cool before serving. Serve with fresh fruit, cookies, crackers, or pretzels.
Try dipping: Fresh strawberries, apple slices, raspberries, clementine slices, or any other dippable fruit, nilla wafers, pretzels, pretzel chips, saltine crackers, or your favorite crackers.Try these toppings: Chocolate chips, butterscotch morsels, cacao nibs, candied pecans, drizzle of chocolate syrup, crushed candy cane or mint hard candy, sprinkle of cinnamon, crushed cookies.Try adding nut butter: a few tablespoons of peanut butter or almond butter is divine in this recipe!Don't blend the chocolate chips if you don't want chunks in your hummus.The mint extract gives this hummus a nice mint chocolate holiday-inspired flavor. It's totally optional.Store hummus in the fridge for up to 2 days.The nutrition facts estimate does not include cookies or fruit for dipping, and assumes lite coconut milk is used.