Description
A deliciously creamy and sweet dip made with chickpeas and cocoa powder, perfect for serving with fruits and snacks.
Ingredients
Scale
- 1 15-ounce can chickpeas (1 1/2 cups cooked)
- 1/4 cup tahini
- 1/3 to 1/2 cup maple syrup or agave syrup
- 1/3 cup cocoa powder (Dutch process / dark chocolate cocoa powder, if desired)
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Drain the chickpeas into a glass measuring cup and reserve the can liquid (aquafaba).
- To the bowl of a food processor, add the chickpeas, tahini, maple or agave syrup, cocoa powder, vanilla, kosher salt, and 2 tablespoons aquafaba.
- Puree for 30 seconds, then scrape down the bowl.
- Taste; if necessary, add a bit more syrup to sweeten the taste even further.
- Add additional 1 to 2 tablespoons aquafaba and puree again to come to a creamy consistency.
- Store refrigerated for 5 to 7 days.
- Serve with pretzels, pineapple, green apple slices, and strawberries.
Notes
- For a richer chocolate flavor, use dark chocolate cocoa powder.
- This dip pairs well with various fruits and snacks.
- Prep Time: 10 minutes
- Category: Dessert
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg