Mock Peanut Butter

1 (15 oz.) Can Canned Chickpeas (Garbanzo Beans)
2 Tablespoons Water
1/2 Cup Reduced Fat Peanut Butter
1/2 teaspoon salt
1-4 packets of Splenda

Drain and rinse chickpeas. Puree chickpeas and water in food processor; blend until smooth. Add the remaining ingredients and blend again (add more water, if needed in 1/2 Tablespoon increments), to desired consistency. Use as you would peanut butter. This is great on toast or as a dip with raw vegetables and apple slices. Refrigerate any leftovers. 

Serves: 24 (1 Tablespoon each).
Per Serving: 47 Calories; 2g Fat (34.9% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 124mg Sodium. WWP: 1 (www.AimeesAdventures.com)