|Yummy Cookie Dough "Hummus"|
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?