Chocolate Hummus

1 (15 oz) can of chickpeas, rinsed and drained - reserve some liquid (aquafava). 1.5 cups if making your own

1/2 cup peanut butter

1/3 cup unsweetened cocoa powder

1/4 cup sugar/sweetener of choice

1 tbsp molasses

1/4 cup soymilk,  plus more if necessary to thin. O swap out for aquafava for a lighter texture

1 teaspoon vanilla extract 

1/4 teaspoon salt

Add all the hummus ingredients to a food processor or blender and process until smooth, adding more milk if necessary to thin to make it into a nice dip that’s the consistency of frosting. 

Serve in a bowl on a platter with strawberries, raspberries, crackers, pita chips, pretzels/pretzel thins, graham crackers or more. Hummus will keep in the fridge for up to a week.