Avocado & Chocolate Hummus with Cinnamon Roasted Chickpeas

For the Hummus:

• 2 avocados
• 1 can chickpeas
• 1 cup dates, stoned and soaked in warm water
• 4 tbsp. cocoa
• 1 tsp vanilla
• 1 tsp caramel essence
• Pinch pink Himalayan salt
• ¾ cup / 180ml water

For the Roasted Chickpeas

• 1/2 can chickpeas, drained and patted dry
• 1/2 teaspoon cinnamon
• Pinch of salt

• Drain the dates. Place all the ingredients except the water in a food processor and whizz to combine.
• Add water as necessary to create a smooth consistency.
• To make the roasted chickpeas, toss the chickpeas with cinnamon and salt and place on a non-stick baking tray.
• Bake in a preheated oven for 15 – 20 minutes until golden and crunchy.
• Serve with fruit, shortbread biscuits or plain crackers.