Saturday afternoon my sister and I decided to recreate a recipe that I had been drooling over on Chocolate Covered Katie's website. It was a cookie dough dip - made with chick peas! Crazy huh?
Please feel free to click here to view the original recipe and give credit where it is due :)
Ingredients are as follows:
- 1 1/2 cups chickpeas (1 can, drained) (250g)
- tiny bit over 1/8 tsp baking soda
- 2 tsp pure vanilla extract
- 1/4 cup nut butter
- up to 1/4 cup nondairy milk (Start with 1 T, and add more as needed)
- 2/3 cup brown sugar
- 1/3 cup chocolate chips
- 2 to 3 T oats (You can omit, but also omit the milk if you do)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
Now, we LOVED this recipe, but were a bit confused as to how we were supposed to eat it? I didn't have any crackers or cookies to dip into this ..... dip.. So, um, we kind of ate it with a spoon! Not all at once (some managed to survive to Sunday as well) but we had to really hold back from eating it all so it didn't spoil our dinner.
I asked Katie on twitter, how does she usually serve the dip? And she said, straight from the blender or with crackers/ banana. Great minds think alike, do you agree?
Our recommendations for making this dip yourself are to increase the amount of peanut butter and blend the oats before adding (so you have oat flour). Perhaps add some more baking soda to really secure that cookie dough flavor.
Enjoy and make sure you stop by Chocolate Covered Katie's page to let her know!