Are you horrified? Intrigued? I was both the first time I read about cookie dough dip made with beans, which was last fall in a Bon Appetit blog post. Cookie dough dip? Made with beans? It had to be a prank.
I clicked on the link to the original post (from the healthy dessert blog Chocolate Covered Katie) and fast discovered that chocolate chip hummus is indeed a reality, and with more than 1000 mostly glowing comments, I knew I had to give it a try. It sounded like a great post-workout pick-me-up…which made me remember a hilarious Saturday Night Live skit from the 90s: Cookie Dough Sport. Click, watch, and giggle, it’s as funny as ever.
16 years after the original air date, I am finally making Cookie Dough Sport a reality.
Given Kevin’s feelings about hummus in general (it made an appearance–make that multiple appearances–at every English grad student party; he claims he’s consumed enough to last a lifetime), I waited until both he and Nick were tucked in bed. The dark of night seemed doubly appropriate for whipping up a personal batch of cookie dough dip.
I whizzed and whirled–it only took about 3 minutes to make, start to finish–double-wrapping the food processor in a heavy towel for stealth’s sake. I tasted, I tweaked…and I loved it. It looks like cookie dough, it tastes like cookie dough, and in a soon-to-be published post of my further experimentation, it IS cookie dough (baking tweaks to come). But instead of nausea, a sugar rush, and the risk of eating raw eggs, this power-packed dip offers energy, nutrition, and loads of fiber and protein. Scoop a spoonful for instant satisfaction, or dip in with some apples or graham cracker pieces. Do I need to mention that children love this, too?
Long live Cookie Dough Sport! Do the dough.
- 1 15-oz can chickpeas, rinsed several times and drained
- 1/4 cup almond milk or milk of choice
- 3 tablespoons creamy natural nut/seed butter (e.g., almond, sunflower seed, peanut)
- 2 teaspoons vanilla extract
- 3 packets stevia blend sweetener (I used PureVia)
- pinch of salt
- pinch of cinnamon
- Optional: 3-4 tablespoons miniature chocolate chips (GF, if needed), or cacao nibs (to avoid any sugar)
- Place all of the ingredients in a food processor and blend until creamy and smooth. Transfer to an airtight container and stir in the chocolate chips, if using.
- Store in the refrigerator for up to 2 days.
- Eat with fruit (sliced apples are my favorite), graham crackers, or just a spoon!
Thicker Dip: Add 2 to 3 tablespoons rolled oats (any variety) to the food processor.
Extra-High protein Dip: Add 1 scoop natural sweetened vanilla protein powder and increase the milk to 1/3 cup.
- Serving Size: 1/3 cup
- Calories: 120
- Sugar: 1 g
- Fat: 5 g
- Carbohydrates: 15 g
- Fiber: 3.6
- Protein: 5 g