In a food processor, combine the chickpeas, cocoa powder, dark chocolate balsamic, maple or agave syrup, tahini, EVOO, vanilla extract, and salt.
Blend the mixture on high until smooth. You might need to stop and scrape down the sides of the processor a few times to get everything well incorporated.
If the hummus is too thick, add water, one tablespoon at a time, blending in between, until you reach the desired consistency.
Taste the hummus and adjust the sweetness or saltiness to your liking, if necessary. If you prefer it sweeter, you can add a bit more maple or agave syrup. Blend again to combine.
Once you’re happy with the taste and texture, transfer the hummus to a bowl and refrigerate it for at least 1 hour to allow the flavors to meld and the hummus to firm up slightly.
When ready to serve, drizzle with a little extra chocolate dark balsamic vinegar, sprinkle with a pinch of sea salt and some chocolate chips or shavings, if desired.
Serve with fresh fruit slices, pretzels, graham crackers, or other dippable snacks of your choice.
