Serving size: 8 servings
- 1/4 cup tahini
- 1/2 cup cocoa powder
- 1/4 tsp. salt
- 15 oz. can chickpeas or 1 1/2 cups cooked
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- Drain and rinse chickpeas. In a food processor add chickpeas, tahini, maple syrup, cocoa powder, vanilla, salt and 2 tablespoons water. Puree for 30 seconds, scrape ingredients down the bowl, and pulse until smooth and creamy.
- Serve with fruit or pretzels. Refrigerate up to 7-10 days.
Nutrition per serving: 140 calories, 18 g carbohydrates, 6 g fat, 5 g fiber, 5 g protein, 150 mg sodium, 8 g sugar.
Recipe from: acouplecooks.com