You’ve got to trust me on this one. It truly does taste like cookie dough yet the main ingredient is….chickpeas. I have Chocolate Covered Katie to thank for this ingenious recipe. I modified hers just a bit but all the creativity credit goes to her. I’ve made dozens of types of hummus (hummuses?) from chickpeas but never in my entire life ever thought to use it as a base for a sweet treat.
Chocolate Chip Cookie Dough Dip
- 2 cups chickpeas (you can use canned, I cooked my own from dried beans)
- 1/4 – 1/2 cup maple syrup (start with 1/4, taste and add more if you desire sweeter)
- 1/4 cup peanut butter
- vanilla extract to taste (1-3 teaspoons)
- dash of sea salt (to taste)
Blend all the above in a high-speed blender. I used my vitamix; Katie uses a food processor so I suppose if you have one that should be fine, although I am not sure if it would come out as smooth.
If it’s too thick add a little soy milk or almond milk to thin it out. Empty into a bowl and stir in about 1/2 cup chocolate chips. My dough was a little warm from the serious blending so when I added the chips you can see they began to melt a little. I think I like it this way!
I made this last night for my 7-year-old niece Aila, my sis and my brother-in-law. A huge bowl of it! Here it is after we all dug in with our spoons. They loved it! Cookie dough that is actually made from garbanzo beans. Protein! Fiber! If you have kids you really should try this and don’t tell them it’s made with beans. Let me know what they think…