Pour chickpeas into a fine mesh sieve or strainer and rinse well under water. Set over the sink or a large bowl to drain.
While the chickpeas are draining, add maple syrup, avocado oil, 2 tablespoons of the milk, vanilla extract, and salt to the large bowl of a food processor. Add drained chickpeas.
In a microwave safe bowl, add chocolate bar, and microwave on high for 1 minute. Stir with a spoon and microwave on high for additional 15 seconds. Stir.
Using a spatula, scrape melted chocolate into food processor. Blend on high speed for 3 minutes, scraping down the sides of the bowl after each minute. If desired, add additional milk, 1 tablespoon at a time, until your desired consistency is reached, blending after each addition.
Taste the dessert hummus and adjust sweetener and sun or peanut butter as desired and blend to combine. Melt additional chocolate if the hummus is not chocolatey enough (although be careful not to exceed the tolerable amount per serving for low FODMAP). If the hummus is too grainy, blend on high until the graininess subsides.
Using a spatula, scrape hummus from the food processor bowl into a serving bowl or container.
Serve as a dip for strawberries or other low FODMAP fruits, gluten-free pretzels or crackers, or as a sweet spread for rice cakes, etc.
Homemade hummus can be stored in an air-tight container in the refrigerator for 4-5 days.