1 can chickpeas, drained and rinsed
1/4 cup old fashioned oats
1/4 cup maple syrup*
1/4 cup almond milk*
1/4 cup cashews*
1/2 tsp salt
1/2 tsp vanilla
2-3 Tbsp vegan chocolate chips
Place all ingredients except chocolate chips in food processor, blend well. Once blended, stir in chocolate chips by hand and serve with fruit, graham crackers, or wafers. Can store in glass container in fridge for 2-3 days.
Soak cashews in warm water 5-10 minutes to soften them for a creamier hummus.
Use more or less maple syrup to taste for sweetener.
Add more or less almond milk until desired consistency, if the hummus gets too creamy, add more oats.
Instead of chocolate chips, add cinnamon for a snickerdoodle hummus.