Instant Pot Cookie Dough Hummus
Author: Brittany Williams
- 1 cup canned or cooked chickpeas, rinsed and drained
- 2 tablespoons tahini
- 2 tablespoons 100% pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine ground sea salt, if the chickpeas have no salt added
- 1/4 cup dairy-free chocolate chips
Place the chickpeas, tahini, maple syrup, vanilla extract, and sea salt inside of a blender or a food processor and blend on high until smooth. Stir in the dairy free chocolate chips and serve. Store covered, inside of the refrigerator for up to five days.