1 can chickpeas, drained and rinsed
4 Tb. peanut butter
1/4 c. maple syrup (I used sugar-free, obviously, to make it SBD friendly!)
cinnamon to taste
Peel chickpeas (not absolutely necessary, but it makes the hummus creamier and is worth the effort), put all ingredients in a food processor, and blend until smooth. I added just a tiny bit of unsweetened almond milk because it was a bit thick for my tastes, but that's up to you!
I dipped apple slices today and it was SO yummy! If you're on P1, I'm thinking celery would be really good with this.
I think you could also experiment with different nut butters and sugar-free syrups. Next time I'm going to try caramel!
