400g(14 oz) tin cooked chickpeasrinsed and drained, with the skins off if preferred
120ml(1/2 cup) milk(extra 3-4 tbsp if using a blender)
2tbspmaple syrup or more to your taste
1tspvanilla extract or 1/2 tsp ground cinnamon (optional)
2tbspunsweetened cocoa powder
40g(1.5 oz) dark chocolate chopped small(if you want a smoother hummus then grate chocolate)
Add all the ingredients through to the cocoa powder into a high-powered food processor or blender and whiz for a minute. (If using a blender, you will need to add an extra 3-4 tbsp milk to get the blender going.)
Then add in the chocolate pieces and blend into the consistency you desire.
If you want your hummus less thick then add in a bit more milk.
To peel the chickpeas: Take them by the pointed end and give them a quick squeeze and they will pop out of their skin. You can also make this without peeling them.