Chocolate Chip (Bean) Dip

Posted on by Jennie

As March is the month of beans, we wanted to surprise you with some non-traditional bean recipes. Luckily, I had found this recipe online a few months back and have been meaning to try it!

I had to tweak the recipe because I had a friend on my hands that can’t eat nuts. Luckily, TJ’s provided an option in Sunflower Seed Butter. Below, find my variation of the original!

1 can chickpeas 
salt to taste – start with 1/8 tsp
1/8 tsp baking soda
2 tsp pure vanilla extract
1/4 cup sunflower seed butter (or nut butter)
mini chocolate chips
2 to 3 tbsp oats
1 tbsp agave nectar

And, I’ll let you in on a little secret — this is the easiest recipe EVER.

Take your ingredients — I got nut butter in case one batch wasn’t enough — it was, but I will say that had another batch been made, it would have been eaten.

Take all of your ingredients except the mini chocolate chips, and put them into a food processor (or blender).

I love me some oats…and some sunflower seed butter…and chick peas (aka garbanzo beans!)

Blend it up until smooth. Or, until you can’t take the horrible noise your food processor makes anymore, whichever comes first.

Dump into a bowl, and add your chocolate chips. Mix well, and serve to hungry friends with graham crackers or celery, or carrots, or by the spoonful, which is how I ate the scant leftovers the next day.

What a crowd pleaser! And it’s friendly for vegetarians, those with nut allergies, AND it’s gluten free (if you use gluten free oats.) So, basically the best, easiest recipe ever in the world.

If you live in the LA area, please whip some up and invite me over REAL soon.







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