Chocolate Hummus

1 can (15 ounces) chickpeas, drained

6 tablespoons cocoa powder

¼ cup honey or agave syrup

3 tablespoons coconut oil

2 tablespoons water

1 teaspoon instant coffee granules

½ teaspoon vanilla extract

Pinch salt

In a food processor, combine all ingredients. Process until smooth, stopping the processor to scrape down the sides of the bowl as needed. Use immediately or refrigerate. Tightly wrapped and refrigerated, the hummus will keep for up to a week.

Makes 2 cups.

Nutrition values per 2-tablespoon serving: 75 calories, 3 g fat (3 g saturated, 0 trans), 11 g carbohydrates, 2 g fiber. 5 g sugar, 2 g protein, 0 cholesterol, 90 mg sodium.

J.M. Hirsh, Associated Press food editor