We know what you're thinking: a) you love cookie dough, and you always lick the spoon, but b) that doesn't mean you care to eat a whole bowl of it! But wait, wait! Before you dismiss this post, know this: things are not as they appear. This cookie dough dip has a secret. Care to know what it is?
It's made with chickpeas!
Katie from the blog Chocolate-Covered Katie brought this dip to a party, and as she writes, didn't tell anyone what was in it or that it was fairly healthy. Needless to say, it caused a mini riot, and when she finally admitted it was made with chickpeas, no one believed her!
The dip is actually quite high in protein, gluten-free, and she offers guidelines for making it completely sugar-free, too. Vanilla extract, nut butter, oats, and chocolate chips give it that slightly sweet cookie dough taste, perfect for serving with graham crackers or fruit.
What do you think? Are you on board with the idea, or is it a bit too strange for you to swallow?
→ Get the recipe: Healthy Cookie Dough Dip at Chocolate-Covered Katie
Related: Cookie Dough Waffles
(Image: Katie from Chocolate-Covered Katie)
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I was close, I was guessing white beans!
Oh wow...I'll have to try this. But I am curious, given that this dish isn't baked at all, why the 1/8tsp of baking soda? I didn't want to read through all 1100+ comments to see if someone else addressed this but not sure if anyone else knows. Regardless, I will have to try this.
I made this for a football party last weekend. I really wanted to like it... but couldn't get over the hummus-hello-bean-dip texture. I even added more vanilla, chocolate chips, PB, and topped it with toasted pecans. People at the party ate it, but it won't be something I'll make again. I applaude her creativity though!
rosebud- i'm not sure but my guess would be flavor enhancer. If you left the leavener out of cookie dough it wouldn't taste right- hard to describe but almost like "flat" cookie dough. Sodium Bicarbonate is a flavor enhancer just like salt, so that's my best guess.
I have made this several times - both with white beans and chickpeas. While it's good, you can DEFINITELY taste beans and it doesn't taste like cookie dough. That said, I've seen it enjoyed by both kids and adults.
Also, I got the recipe from here: http://www.thewannabechef.net/2011/01/11/peanut-butter-chocolate-chip-dessert-hummus/ which appears to be where Chocolate Covered Katie got it from.
oh wow, that's kind of disgusting and wonderful at the same time! certainly a healthy alternative for a cookie-dough-craving-day! :-)
A sweet dip ? Not sure about that...........
This seems to illustrate the idea that when a food tries to approximate a more appealing food, we eat tons of it but end up dissatisfied so that we end up indulging in (maybe even bingeing on?) the more appealing food in the end. I wonder how many people eat this stuff and then wind up making a late-night run to the store for a tube of real cookie dough.
The cookie pie from CCK is also amazing!
http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/
The sugar can be cut down in most of her recipes. Otherwise they are delish and vegan.
I love the picture, but will pass. However, I have tried a chocolate hummus before and it was tasty. Just a hint of chocolate; it wasn't something you'd eat by the quart.
@Julie: I make it all the time, and no one can taste it! But you must rinse the beans very well or it doesn't work.
Also, fyi, Katie writes in her post how she came up with the recipe.
Baking soda is sometimes used to help dried beans soften when you cook them. With canned beans, there's no reason to use it and I suspect that it's a holdover from a version of this recipe using dried garbanzos. That said, this recipe looks completely gross.
Eww, this looks so repulsive, I see her stuff on pinterest all the time and it all just looks seriously gross.
I HAVE to chime in that I have tried this recipe and absolutely love it! Try letting it chill in the fridge for a while before eating- the flavors combine a little better and the bean flavor is completely covered up. And yes, the baking soda is there for flavor. Her healthy Nutella's great too! I tweaked my version a little bit but it's great! http://sarahndipitous.wordpress.com/2012/02/20/notella/
For a "sweet dip" that is not made from--odd--beans try this super super simple one:
One small jar or container MARSHMALLOW FLUFF
One 8 Oz brick of CREAM CHEESE (or one container soft spread cream cheese)
Few drops of VANILLA EXTRACT or other flavoring
Soften cream cheese, beat till fluffy with either beater or by hand (can use a fork) add fluff and flavor.
Done.
Serve with fruit slices, graham crackers; top pound cake with it; cupcake topping; between cookies filling; brownie frosting or (after cooling) filling---endless uses.
And we have never had leftovers. But I have read that in some seriously disturbed households THEY store the left over delishisness in the fridge.
No offence, but that looks quite horrible.
I'm not into the idea of sweet dips in general, though. (Unless we're talking fondue, though, in which case - bring it on!)
She says on her post that she just likes the taste of it :)
I personally add some greek yogurt and almond butter for creaminess, but I'm still much more partial to the baked cookie pie than I am to the dip. The cookie pie is amazing warm if you like super gooey cookies though :)
I've made a version of this before but nixed the sugar and used blended dates as the sweetener instead. I wouldn't serve it to guests but it makes a great snack (or breakfast!) spread on apple or banana slices. You can change it up and use raisins and walnuts instead of choc chips or your favourite add ins.
What are you supposed to dip in it?
I love this idea in theory, but I've made her baked cookie pie and I found that even adding more chocolate chips than the recipe calls for, you could still taste the beans. I'm sure it would be even more so in a non-baked recipe. For those with special dietary needs I'm sure it's helpful, but for the rest of us, I would just make favorite recipe and have a small amount if you're trying to save calories/leave more room for veggies.
I made this a couple months ago when I found it on Pinterest. While the idea seems pretty original (although judging from the link left above, not so much) I thought it tasted like hummus sweetened with sugar and chocolate chips. The beany aftertaste was too much for me. My sister in law made a cookie dough dip that was delicious and honestly I'd rather eat a smaller amount of the higher calorie stuff than choke down a mediocre replacement just to save a few calories.
It *looks* like hummus, I don't see how it wouldn't taste like sweetened hummus!
Everything about this idea makes my stomach turn :(
I've made this a couple times, it definitely still tastes like hummus, but it still tastes good once you get used to it. It's just weird at first since chickpeas are usually savory not sweet. I don't dip anything in it, just eat it with a spoon.
Some tips: let the chickpeas go in the food processor for a long time to eliminate the hummus texture, add extra peanut butter which not only helps cover the hummus flavor but gives it a smoother texture, chill it before you eat it or it will be kind of gross, and use mini chocolate chips, lots of them, to distribute the chocolate flavor better.
I'm curious enough to wish someone would make it for me to try at a party, but not enough to make it myself. (I don't think that's the first time I've made that comment. Seems to be when I'm curious, but skeptical.)