Taking the plunge: Making chickpea cookie dough dip

Last year it seemed the recipe for Chocolate Covered Katie’s cookie dough dip went viral. At first glance the recipe sounds awesome – I like dip, and I like cookie dough. But then you go on to read the recipe and you realize that the primary ingredient is chickpeas.

Now I love chickpeas a lot. But in cookie dough? I had horrible flashbacks to the black bean brownies I tried 3 years ago that scared me for life regarding legumes in baked treats.

Lately it seems that this dip has been making a resurgence in popularity – I’ve seen it popping up all over Pinterest. I re-visted the recipe and realized that there were over 800 comments on her post! My interest was piqued.

Finally one day a major sweet tooth craving hit me. I didn’t really want something super sugary, so I figured the time had come to make the infamous ‘cookie dough hummus.’ I didn’t have any chocolate on hand, so I whipped up some 3 ingredient chocolate (coconut oil, stevia, and cocoa) which works great if you like very dark, bitter tasting chocolate.

I threw the ingredients into my food processor and hoped for the best. With trepidation, I took a spoon and went to taste the dip….it was great! I had pretty low expectations but I was blown away.

In the recipe preamble, Katie tells a story of how she brought this dip to a party and most people couldn’t tell it was a healthier dessert. I’m not sure I would go that far…it does have a bit of a chickpea taste and I can see where it wouldn’t really pass mustard with someone who was expecting a really decadent dessert. That being said, if you are used to ‘healthier’ desserts this is definitely tasty.

My only regret is that I was stubborn and waited so long to give this dip a try!

*Note: following Katie’s suggestion, I did use a bit of brown sugar in the dip, but she does give some suggestions for making the dip completely sugar-free.