Place the Redpath® Dark Brown Sugar, water, instant espresso, cinnamon, and salt into a small pot over medium-high heat. Bring to a simmer, stirring to dissolve sugar. Remove from heat and allow to cool completely.
In the bowl of a large food processor fitted with the metal blade, add the rinsed and drained chickpeas and black beans. Add the cocoa powder, tahini, vanilla extract, and the cooled sugar syrup.
Process in approximately 30-second intervals, stopping to scrape down the sides of the bowl. Process until smooth, or desired consistency is reached.
Transfer to a bowl, if serving immediately. If not, transfer to an airtight container and place into the fridge; up to 7 days.
*Instant coffee can be used in place of the espresso.
*Use any nut butter desired as an alternative to tahini.
*Chickpeas are also called garbanzo beans.
*If hummus is too thick, add a tablespoon (15 ml) of water, or add water until desired consistency is reached.
*Serve as a dip with pretzels, apple, or pear slices, berries or graham crackers. Alternatively, use as a spread on toast or crackers.