Fifty Second Friday: Dip into Pecan Pie

I have fifty seconds, go! In attempt to come up with healthy, vegan, protein-rich snacks, I keep returning to one staple in my diet - hummus. That simple mix of chickpeas, lemon, garlic, tahini, and olive oil is pretty hard to beat; I mean, it has been around for centuries. But some times I need a change from this savory delight. Last night I incorporated my favorite genre of desserts into this handy bean dip, pies. No original name (it's too early in the morning for that), but I did attempt the method of removing the garbanzo's peels recently suggested on Smitten Kitchen. While it didn't look quite as fluffy (and definitely involved more time than anticipated), the end product was considerably smoother than my usual hummus.

Maple Pecan Pie Spread

1 cup chickpeas, cooked, peeled
1 tbs tahini
2-3 really really soft dates
1/4 cup unsweetened almond milk
1 tbs grade B maple syrup (agave will give it a subtler flavor)
10-15 drops liquid stevia
1 tsp vanilla
1/3 cup raw pecans
water as needed for consistency

In a food processor, mix chickpeas, dates, tahini, and almond milk together until reaches a smooth consistency. Add in the sweeteners and continue to process, adding more water as necessary. Finish up with the pecans, pulsing for a minute or so. Serve on crackers, apple slices, or straight out of the bowl!

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