Double chocolate cookie dough hummus made with pureed chickpeas, who know this legume could such a foolproof cookie dough batter.
It doesn’t get any better than this folks, we are talking; creamy, chocolately, fudgeness, decadent and more chocolate. I could go on and on but you’d probably grow tired of these endless adjectives and want more information about the recipe.
Chocolate cookie dough hummus is one of the latest trends for the health crew, thick and pliable like the conventional type. The exception to the rule here is that this formula is much healthier and rather simple too.
Most of the ingredients used are probably things within reach. If you’re a health foodie, what this recipe calls for shouldn’t be too far out of reach – absolutely no dairy was used as I like to use my cheap and cheerful homemade coconut milk.
Making chocolate cookie dough hummus using chickpeas
Chickpeas have an acquired taste, I seldom make anything which calls for chickpeas without adding some flavour enhancements. When I first discovered chickpea cookie dough, my thoughts quickly turned to the acquired taste. Would I be able to win my readers over? Would I even like it?…
Well the results are great, I love the fact that the chickpeas are heavily disguised with the chocolate, almond butter and almond milk.
The best thing is it’s a guilt free treat. No need to fret about your waistlines as it’s full of omega fats (the amount that’s present), with a high percentage of protein. This would make a great protein recovery dip; a nice spread to add to a sandwich.
Love chocolate? Try these recipes!!Print
Chocolate cookie dough hummus
Vegan, vegetarian, gluten free
- Prep Time: 3 mins
- Cook Time: 1 min
- Total Time: 4 mins
- Category: Dessert
- 1 cup of chickpeas (precooked and drained, can use canned)
- 2tbsp of cacao powder
- 1 tsp of vanilla powder
- 1/4 cup of coconut nectar (agave, maple or another GI sweetener works too)
- 1/4 cup of almond butter
- 1/4 tsp of cinnamon
- 1/3 of cacao nibbles
- 1/4 of almond milk
- Puree all of the ingredients (excluding the nibbles) in a blender until a smooth consistency is achieved.
- Add the cacao nibble, then fold into the chocolate dip
- Serve accordingly.
- Store in refrigerator overnight.
Can use any other nut milk to substitute coconut milk.