Don’t judge a recipe by my lack of photography skills. This dip tastes just like peanut butter and jam, yet it contains no PB (although you could use PB… we are a nut free home), all natural ingredients, and is vegan. Sometimes it can be hard to eat all of the fruit and vegetables we should in a day. This is especially true for kids, especially when it comes to veggies.
Enter “dip.” A little goes a long way. I don’t like to indulge in dips with mayo, cream cheese, yogurt, and sour cream very often myself, and my kids are allergic to dairy products and eggs. As a consequence, our dips have to be healthy and are typically made of whole food ingredients. This recipe is no exception. My kids like my traditional hummus recipe, but I make it a lot, so change is good.
Don’t tell your kids, but this is a hummus recipe. I sure have my daughter (who is almost 4) fooled. She sat happily dipping an assortment of vegetables in PB and J dip and kept repeating, “Yum, yum, yum, yum. I sure do like this peanut butter.” Both my kids love it so much that they will eat it a bowl of it WITHOUT the veggies and fruit. The best thing about this dip is that it doesn’t taste like chickpeas AT ALL. In fact, it tastes just like the title of the recipe, like PB & J.
I used School Safe Soy Nut Butter in this recipe, but if nut allergies aren’t a concern, go ahead and use real PB or other nut butters. They can eat this sweet dip on veggies or fruit (it is great with apple or banana slices). It could also be spread on wraps and sandwiches. If the kids (or other picky eaters) ask what’s in it, just tell them “PB & J.” Makes 1 3/4 cups.
Ingredients:
1 1/2 cup cooked or canned chickpeas
3/4 cup apple juice
1/3 cup nut butter (I used School Safe Soy Nut Butter)
1/2 tsp cinnamon
1/4 cup jam or fruit spread (I used raspberry)
Directions:
1. Put all of the ingredients in a blender or food processor and blend until smooth.
2. Refrigerate in an airtight container for up to 1 week.
Morsels Minus 