Raw. Healthy. Yummy. Dippy. Fall(y)?!🤔
Endless dipping possibilities. I usually just dip a finger in there, but I’m barbaric like that 🤣. And usually just trying to cram flavor in where I can. In between errands, soccer games, ballet recitals, yoga and flag football practices you know?
This is definitely pot luck worthy too, you know? I’d bring this to a party any day. Anyhoo, here are the deets.
2c sprouted chickpeas*
1/2 roasted acorn squash/pumpkin flesh
1/3c cashew butter or, for next level, 1/3 PB&Co White Chocolate PB
1tsp vanilla extract
1 tbsp cinnamon
1tsp pumpkin pie spice
2 medjool dates
2tbsp almond milk**
* to sprout chickpeas, just take about 3c of dry garbanzo beans. Pour in a glass jar and cover with water. Change water often over the next 3 days.
**may need more- this is for creamy dip texture
1. Place all ingredients except almond milk into a food processor and pulse until all ingredients are well incorporated.
2. Add almond milk until mixture spins smoothly and resembles a creamy mixture
Just look at the dipping possibilities!!
Or you can’t go wrong with a rice cake combo like this:
Go ahead, get a little more extra with it and add some vanilla Greek yogurt…