A Jerry James Stone Recipe
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- 1 15 ounce can chickpeas, drained & rinsed
- 1/2 cup peanut butter
- 1/2 cup hot water
- Celery & Carrots Spears
- Add all of the ingredients to a food processor and process until smooth and whipped. You may need to add more water.
- Pack in 8-ounce mason jars with dip, celery and carrots.