Chickpea Cookie Dough Dip
- This edible chickpea cookie dough dip is a great protein-rich snack!
- All the flavour of cookies, but in a nutritious dip, no need for an oven.
- Spread over toasted bread for a healthy treat.
- Perfect for dipping fresh fruit or crackers into.
- Very quick and easy to make!
- Vegan & gluten-free.
Organic Chickpeas 1kg (Sussex Wholefoods)
100g Chickpeas (250g cooked)
Peanut Butter, Organic, Smooth 1kg (Biona)
80g Smooth Peanut Butter
Rolled Porridge Oats 1kg (Sussex Wholefoods)
3tbsp Oats
Organic Maple Syrup 330g (Meridian)
3tbsp Maple Syrup (or other liquid sweetener)
Dairy Free Chocolate Chips 500g (Sussex Wholefoods)
1/4 cup WEIGH Chocolate Chips
Pure Vanilla Extract 60ml (Nielsen Massey)
1tsp Vanilla Extract
Sea Salt Fine 1kg (Sussex Wholefoods)
a generous pinch of Salt
Method
- Cook your chickpeas. The most popular method is to soak them overnight (for around 10 hours or more) and then boil them in a large pan of water for around 2 hours. You can also cook them in a pressure cooker, which will take only around half an hour, and there is no need to soak the chickpeas beforehand when using a pressure cooker. You can also use tinned ready-cooked ones, you need 250g.
- Add oats to a blender or food processor and blend until you get a fine flour-like mixture.
- Add all ingredients, except for the chocolate, to a blender and blend until you get a thick dough. Taste the dough and add more sweetener or salt if needs be.
- Move your dough to a big bowl and gently fold in the chocolate chips.
- Serve and enjoy!
