I found this awesome recipe on a blog by a woman named "Chocolate Covered Katie." Google her. Her blog is awesome. She calls this "Dark Chocolate Brownie Batter Dip." I call it "Chocolate Hummus." My recipe is SLIGHTLY different from hers, but it's essentially the same thing.
I don't have pictures of my concoction, but she's got a few on her blog. It turned out FAN-FREAKING-TASTIC. Even Hubby likes it! Granted, he's not a picky person, but he's not a huge fan of hummus.
Here's the recipe:
1 can Garbanzo Beans (chick peas, just in case you have a brain fart like I did)
4 Tablespoons Cocoa Powder
2 Tablespoons Soy Milk
1/4 cup peanut oil
2 1/2 teaspoons vanilla extract
1/8 teaspoon kosher salt
Mix in blender or food processor until smooth. Serve with grahams, Nila Wafers, and/or fruit.
Yes, it really is that simple.
Just make sure you drain and rinse your chick peas very well. Obviously you can substitute as you see fit, which is what I did. Katie said to use "nut butter" instead of the oil, but the only "nut butter" I know of is peanut butter and I didn't want that flavor today. She also uses Almond milk, but I like Silk better.
I used Nestle cocoa powder when I made this, and I know it doesn't have quite as bold of a flavor as Hershey cocoa powder does. You could probably get away with using less than 4 tablespoons of cocoa powder if you use Hershey's. Your call, though - in my opinion, the more chocolate the better!!