Tuesday, March 19, 2013

Cookie Dough Hummus with Bakers (Gluten-Free, Vegan)

Yummy Cookie Dough "Hummus"
Yes, yes, yes... I am a beaner (mostly vegan, lovin' legumes) and I also love the cocoa bean-- soooooo.... when I ran across a recipe for "cookie dough dip" made with garbanzo beans AND chocolate chips... well, you know, I just had to give it a go.  And it turns out, it is delisssssshhh.  Yum yum yum yum.

Now, notching incongruous innovation up just a bit, have you ever imagined what dipping cookie dough with a potato chip might be like?  Yeah, well, so did I.  And I found the perfect light, but vaguely-reminiscent-of-wafer potato chip-- Kettle Bakes in the very simple but elegant SEA SALT (plus sliced potato and sunflower oil) flavour.

So this is how I made it (you can tweak it up as you like, as I did with the original blogger's recipe-- find it at Chocolate-Covered Katie:The Healthy Dessert Blog):

Into your food processor (one that will really do the job of creaming this cookie dough, such as a Cuisinart) put:

*1 1/2 C. (250 g) canned Garbanzo Beans / Chick Peas (well-rinsed)
*1/4 C. Almond Butter (I used Maranatha Raw Almond Butter)
*2 tsp. Vanilla (I used Vanilla Powder but regular vanilla extract works)
*1/8+ tsp. of Salt
*1/8 tsp. Baking Soda
*2 T. Flaxseed ground up to a fine powder in my coffee bean grinder
*1/4 C. Maple Syrup
Process until smooth, smooth, smooth.
Then stir in 1/3 C. Chocolate Chips.

What do you think?



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