About this recipe:Chickpeas and peanut butter are blended with cocoa powder creating a "chocolate houmous" or brownie dip that's just perfect for dipping fruit.
1 (400g) tin chickpeas, rinsed and drained
45g cocoa powder
100g caster sugar
3 tablespoons olive oil
3 tablespoons smooth peanut butter
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons water, or more if needed
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Method Prep:10min › Ready in:10min
Combine chickpeas, cocoa powder, sugar, olive oil, peanut butter, vanilla extract and salt in a food processor; blend, scraping down sides as needed, until smooth. Begin adding water while processor is running and blend until desired consistency is reached.