Ingredients

• 1 cup cooked garbanzo beans
• 1/4 cup peanut butter
• 1/4 cup carob powder
• 1/4 cup maple syrup
• pinch of sea salt

Method

Place everything in the bowl of a food processor and run until you’ve got a smooth paste.

To get really smooth hummus, I cook the garbanzo beans in a pressure cooker for about 35 minutes with at least 20 minute of natural depressurization.

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Anya says these taste like peanut butter / chocolate / oat cookies. And it’s great for dipping anything that goes well with chocolate (strawberries, apples).