Drain and rinse the chickpeas and add to a food processor or blender.
Add the tahini, agave, cocoa powder, vanilla, salt, and water.
Pulse for 30 seconds then scrape down the sides of the blender with a rubber spatula. You may need to add an additional 1-2 tbsp of water if mixture looks dry.
Once thoroughly mixed (no chunks of chickpea) use a spatula to transfer to a bowl and top with chocolate chips.
Serve with apple slices, pretzels (snyder's gluten free pretzels are amazing with this hummus), or strawberries. Store leftovers in the fridge for up to 4 days.