Rinse and drain the canned chickpeas and place them in the bowl of your food processor. Add the peanut butter, agave, vanilla, and water.
Pulse for a second or two. Use a spatula push down any ingredients on the sides of the food processor bowl. Pulse for 30 - 40 seconds, until the mixture is very smooth. Use your spatula to push down ingredients again and continue pulsing.
Optional: Add chocolate chips and pulse again for several seconds to help break the chocolate chips into smaller bits. Or serve mini chocolate chips on top of the dip.
Notes
For a lower carb version of this recipe, replace the agave with stevia and use more water or yogurt to create a creamy dip. Here is the nutritional information replacing the agave nectar with stevia:Calories: 167 Carbs: 12g Protein 6g Fat: 11g Fiber 2g Net Carbs: 10g