Makes 6 servings
15 oz canned chickpeas, drained (reserve the liquid) and rinsed
1/4 cup unsweetened cocoa or carob powder
3 Tbsp agave or maple syrup
3 Tbsp tahini paste (optional)
1 1/2 tsp vanilla or rum extract
6 scoops Regular Girl powder
3-4 Tbsp water (reserved from chickpea can)
Pinch of sea salt
Enjoy this delicious dish from Chef Gerard Viverito as a snack or dessert with sliced apple, strawberries, pretzels, and even pita chips.
1. In the bowl of a food processor, add all of the ingredients and a small pinch of salt, process until smooth.
2. If necessary and 3-4 tablespoons water to adjust the consistency. This will depend on how dry the beans became after draining can.
3. Serve in a bowl and drizzle with maple syrup and top with cocoa powder and flaky salt.