In a food processor combine garbanzo beans, peanut butter, 3/4 cup of the marshmallow creme, almond extract, vanilla, and salt. Cover and process until smooth, about 2 minutes. Add milk, 1 teaspoon at a time, if needed, to reach desired consistency. Transfer to a serving bowl and swirl in remaining 1/4 cup marshmallow creme.
Cover and chill at least 2 hours. Garnish with peanuts, chocolate pieces, and/or marshmallows. Serve with dippers.