If you haven't already, drain your can of garbanzo beans. Rinse until no longer bubbly. Then peel them. (You can save the canned bean liquid, aquafaba, as an egg white substitute; you can also compost the bean skins).
Place the chickpeas in your food processor with the water, avocado oil, maple syrup, dark cocoa powder, vanilla extract, and sea salt. Pulse until smooth. To thin the mixture further, add 1 Tbsp water at a time until you've reached your preferred texture.
Serve with apple slices, carrot strips, graham crackers, or whatever you want to dip!