Chocolate Hummus

Makes about 3 cups

1             can (15 ounce) chickpeas, drained and rinsed
⅓         cup tahini
⅓         cup water
6             tablespoons maple syrup
2             tablespoons extra-virgin olive oil, plus more for
               serving
6             tablespoons high quality cocoa powder,
¼            teaspoon fine sea salt
½            teaspoon pure vanilla extract
               flaked sea salt, for serving

Nutritional information per serving (based on 2 tablespoons): Calories 62 (23% from fat)carb. 8g · pro. 1g · fat 3g · sat. fat 0g · chol. 0mg · sod. 64mg  calc. 42mg · fiber 1g

1. Put all the ingredients, except for the flaked sea salt and using only 2 tablespoons of the olive oil, into the work bowl of a Cuisinart food processor fitted with the metal chopping blade. Process, stopping to scrape down the sides of the bowl as necessary, until smooth, about 2 minutes. If a thinner consistency is desired add additional water, 1 teaspoon at a time.
2. Taste and adjust salt to taste. Serve with a sprinkle of flaked sea salt and drizzle of olive oi. If storing to serve at another time, be sure to cover directly on the surface of the “hummus” to prevent a skin from forming (refrigerate up to 5 days). Note: The color of this hummus will darken over time.