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Add the chickpeas, tahini, cocoa or cacao powder, maple syrup, plant-milk, vanilla extract, and salt 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. Stir in chocolate-chips and sprinkle more on top once finished.
Serve in a bowl on a platter with strawberries, raspberries, crackers, pita chips, pretzels/pretzel thins, graham crackers or anything you like! Hummus will keep in the fridge for up to a week.