Ingredients

The following ingredients have 10 Servings
  • ¾ cup dried chickpeas (soaked or not)
  • 2 ½ cups water
  • ¼ cup peanut butter
  • 6 Tbsp maple syrup
  • ½ cup cocoa powder
  • 1 tsp vanilla extract
  • ¼ tsp kosher salt

Instruction

  • Add the chickpeas and the water into your Instant Pot. Cover and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 45 minutes on high pressure or 25 minutes for soaked chickpeas. (You can also cook the chickpeas in your slow cooker for 8-10 hours on low or 4-5 hours on high.)
  • Once the time is up move the valve to venting and remove the lid. Drain the liquid off of the chickpeas using a colander but reserve the liquid for later. Add the drained chickpeas, peanut butter, maple syrup, cocoa powder, vanilla and kosher salt to a blender or food processor. Add in about ½ cup of the reserved liquid. Blend until smooth and creamy. Add in more liquid if needed to get to your desired consistency.
  • Serve the dip with apple slices, bananas, pretzels or graham crackers.