½cupdark or semi-sweet chocolatechips or chunks, 85 g
Blend: In a food processor, combine chickpeas, tahini, and vanilla. Add water, a tablespoon at a time, until mixture is well-blended and creamy.
Chocolate: Stir melted white chocolate into chickpea mixture. If mixture becomes less fluffy (or a bit gluey), blitz it in the food processor a few times. Stir in chocolate chips.
Serve: For best results, refrigerate for an hour before serving. Serve cold with apples, crackers, toast, or spoons!
*For this recipe, I prefer using dry chickpea that I soak and cook myself. They have a more neutral flavor than canned chickpeas, which are often stored in a salty brine. If using canned chickpeas, use 1 can and rinse the chickpeas well.