Place the tahini beneath the cocoa powder in the food processor, pour the hot water over the cocoa, and run the machine until combined. The mixture should become a uniform dark paste without loose powder around the blade.

Blend the maple syrup into the chocolate paste, then stop the processor and scrape the sides with a spatula. The syrup should make the mixture look smoother and more cohesive.

Add the drained chickpeas, vanilla, salt, and espresso powder if using, then process for 3 to 4 minutes with a scraping pause halfway through. The initially rough mixture should become creamy, with no obvious bean pieces.

Taste the puree and blend in additional maple syrup if you prefer a sweeter dip. The finished flavor should balance cocoa bitterness with sweetness rather than taste sharply bitter.

If the sweetened mixture is too thick, blend in an additional 1 to 2 tablespoons water gradually. A spatula should move through it with gentle resistance, and the dip should cling to a piece of fruit without feeling stiff.

Spoon the finished hummus into a serving bowl and serve. The surface should look creamy and hold soft swirls from the spoon.