Ingredients
The following ingredients have 8 Servings
- 1 - 15 oz can chickpeas (drained, rinsed and dried)
- 3 Tablespoons coconut sugar or cane sugar
- 2 Tablespoons maple syrup
- 2 Tablespoons cocoa powder
- 2 Tablespoons almond milk
- 1 teaspoon vanilla
- ¼ teaspoon sea salt
- 1 cup mini marshmallows (vegan and gluten-free, if needed)
- graham crackers and strawberries (for serving)
Instruction
- Preheat oven to 350°F.
- Place all ingredients except marshmallows into a food processor.
- Blend until smooth and creamy. About 3-4 minutes.
- Add hummus mixture to a small baking dish, cover dip completely with mini marshmallows and bake for 10-15 minutes or until marshmallows have puffed up and turned golden brown.
- Serve immediately with graham crackers and strawberries.