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Peanut Butter & Jelly Cookie Dough Dip (or PB&J Hummus) - plus a vegan option

See full recipe on: cupcakesandkalechips.com



Ingredients

1 15 oz. can of chickpeas, preferably low sodium, rinsed and drained
1/2 c peanut butter (i use natural peanut butter)
1 t honey (or agave nectar or brown rice syrup for a vegan option)
2-4 t almond milk (which is what i used) or regular milk
2 t of your favorite jam, jelly, or preserves (i used smucker�s orchard�s finest pacific mountain strawberry preserves)
Carrots, apples, crackers, rice cakes, etc. for dipping and spreading

Nutrition 6 servings

Per Serving % Daily Value
Calories 239
Fat 12g 19%
Carbs 24g 8%
Protein 10g 21%
Fiber 6g 24%
Cholesterol 0mg 0%
Sodium 162mg 6%
     
Fat
Carbs
Protein

Preparation







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