Steps
- Drain 425g of canned chickpeas, reserving the liquid. Put the chickpeas in a food processor.
- Add ¼ cup of well-stirred tahini, ⅓ cup of maple syrup, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of vanilla extract, and ¼ teaspoon of kosher salt.
- Add 2 tablespoons of the reserved liquid and blend for 30 seconds. Scrape the bowl, blend until smooth, and adjust with more syrup and a little reserved liquid if needed.