I first saw a recipe for Cookie Dough Hummus on Branny’s blog last fall while I was in India with my under equipped kitchen and I was so intrigued by it that, months later, I still remembered that I wanted to try it, but, instead of serving it as a dip, I wanted to try it in my favorite cookie dough form: frozen, raw, and as a mix-in for other foods.
I’m sure that a lot of people would be sketched out by the idea of chickpeas in “cookie dough”, but, like with her Black Bean and Avocado Brownie recipe, I was completely onboard with again substituting beans (in this case legumes) for flour and giving it a go. In an uninformed taste test, Chris admitted that these dough bites did quite closely resemble peanut butter cookie dough. I must add the disclaimer that he knew there was a catch just because of the fact that he came home to a freezer full of cookie dough. He knows me too well to be fooled into thinking that I would actually do anything that awesome.
- 2 cups chickpeas
- 1/4 cup peanut butter
- 1/4 cup maple syrup
- 2 tbsp honey
- 1/2 tbsp vanilla extract
- For best results, peel chickpeas to ensure a smooth end product.
- Combine ingredients in a food processor and blend until creamy and smooth.
- Using a small spoon, I used an iced tea spoon, drop quarter sized bits of dough on a parchment lined baking sheet. (I made about 72 drops on two baking sheets.)
- Place in freezer for 30 minutes or until firm.
- Use to top ice cream, yogurt, pudding, oatmeal or anything else.
Calories ~ 1287, Fat ~ 38.5 g, Carbohydrates ~ 208.5 g, Protein ~ 40.1 g
Per 1/12 recipe:
Calories ~ 107, Fat ~ 3.2 g, Carbohydrates ~ 17.4 g, Protein ~ 3.3 g