When processing dips, such as hummus or refried beans, is it better to let the boiled chickpeas/beans cool down before processing them in a food processor or is it okay to process them while still hot?
When processing legumes, you're adding oxygen which promotes bacteria growth. If you do that at lower temperatures, risks increase.
Professional cooks have to bring the processed legumes back to a simmer before cooling them rapidly.
So, in your home kitchen, process them while they're still hot.