Prepare the Chickpeas: Start by draining a can of chickpeas and reserving about 3 tablespoons of the aquafaba. Rinse the chickpeas under cold water to remove excess sodium.

Combine Ingredients: In a food processor, add the rinsed chickpeas, tahini, maple syrup, cocoa powder, vanilla extract, salt, and reserved aquafaba. Secure the lid and pulse for about 30 seconds.

Blend Until Smooth: Scrape down the sides, then blend for another 1 to 2 minutes until silky and smooth. Adjust blending time for desired creaminess.

Adjust Consistency and Sweetness: Taste and add more maple syrup or aquafaba if needed. Blend briefly to mix in adjustments.

Store the Hummus: Transfer to an airtight container and refrigerate for at least 30 minutes before serving.