Directions

1. Place 1 can of drained, rinsed black beans, 2 Tablespoons cashew butter, 1/2-3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon cinnamon and 1/3 cup water into a blender container. (or food processor) Cover container with lid and blend on medium speed for 1-2 minutes, until mixture is very smooth.
2. If using a high speed blender: Add the 1/2 cup cocoa powder and continue to blend for 30 seconds until cocoa powder is fully incorporated into the bean mixture. (You may need to add another tablespoon or two of water, if mixture becomes too thick to blend, or if you want a thinner consistency for dipping fruit.)
   If using a low speed blender or personal size blender: then pour the bean mixture into a mixing bowl. Add the cocoa powder, and mix with a hand mixer, until the cocoa powder is fully incorporated into the bean mixture. (You may need to add another tablespoon or two of water, if mixture becomes too thick to mix, or if you want a thinner consistency for dipping fruit.)
3. Spoon Chocolate Hummus into a serving bowl. Serve immediately with fresh fruit or use as a spread for toast. Refrigerate leftovers covered for up to 5 days, or freeze for up to 2 months. (Thaw in the refrigerator overnight, before serving.)*NOTE: Chocolate Dessert Hummus will thicken further with refrigeration. Add 1-2 Tablespoons hot water to thin to desired consistency.