This Chocolate Chip Cookie Dough Dessert Hummus is a fast, healthy, and gluten-free way to indulge in your cookie dough craving! I love to dip apples and cinnamon crackers in it, but you could also use it as a spread on toast (and we can’t rule out eating it by the spoon).
I had every intention of getting this recipe out to you sooner, but the tulip-man and I headed down south to Germany this weekend for the world’s largest organic food convention. Just picture tasty food samples as far as the eye can see; this was our weekend. I discovered seaweed that tastes like bacon, flour made from the scrap pulp of coffee beans, and learned just how valuable vanilla beans are in these times. It was exhilarating and belly-filling and I fell asleep the minute my head hit the pillow (…at seven pm…in my fancy dress). I can’t wait to share a few of the products I discovered with you in the coming weeks!
But anyways, hummus. Dessert hummus. It’s happening. Hummus is really just a combination of pureed chickpeas and tahini, so why does it always have to be savory? In honor of our chocolate spotlight, we’re mixing in two types of chocolate today. White chocolate gives an ultra-creamy, sweet base to our hummus, while semi-sweet chocolate chips transform it into the faux-cookie dough of your dreams.
- 1 15-oz (425 g) can chickpeas, drained and rinsed
- ¼ cup (60 mL) tahini
- 1 tsp (5 mL) vanilla extract
- ¾ cup (125 g) chopped white chocolate, melted
- 2 to 3 Tbsp (30 to 45 mL) water
- Pinch of salt
- ½ cup (85 g) semi-sweet chocolate chips
- In a food processor, combine chickpeas, tahini, and vanilla until smooth.
- Stir melted white chocolate into chickpea mixture.
- Add water to thin a little bit, and season with a pinch of salt, to taste.
- Stir in chocolate chips. Serve cold with apples, crackers, or whatever suits your fancy!