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If you’ve followed the blog for any length of time, you know I’m big on using beans to stretch meals. It’s especially important since I now have two bottomless pits whose food-alarms go off four or five times a day. It sounds similar to a big plant I once saw on TV.
The difference being my two demand copious volumes of beans, rice and broccoli. I am very fortunate in that my little guy considers beans to be food of the gods.
I sneak beans into everything I can. They’re cheap, they have protein, they’re easy to fix and they’re filling. He cheers when he hears that beans are on the menu for any meal. I was stoked when someone passed along a bean dip that was very unusual. It’s been going around the blogosphere in various forms, but the ones I found had some objectionable ingredients. I did a recipe make-over to turn it into traditional foods AND it’s a hit with the kids! I give you….
Chocolate Chip Cookie Dough Hidden Bean Dip
Yup. Cookie dough. Made with beans. No raw flour to make your tummy ache and no processed ingredients. They’ll never guess!
I purchase my pantry staples from Green PolkaDot Box
1 1/2 cups sprouted or soaked cooked chickpeas or white beans, drained and rinsed
1/8 tsp salt
dash baking soda
2 tsp vanilla extract
3 Tbs peanut butter or almond butter
Stevia to taste or 2 Tbs raw honey or maple syrup
2 Tbs coconut flour
5 drops Concentrace
Milk of your choice
1/4 cup mini chocolate chips
In a food processor, combine the drained chickpeas, salt, baking soda, vanilla, peanut butter, raw honey, coconut flour and Concentrace and blend until smooth, stopping to scrape down the sides once or twice. Add milk (I used homemade almond milk) one tablespoon at a time, until you achieve a smooth and creamy dip. Taste and adjust sweetness, if needed- if you’re serving it with something sweet, it likely won’t need any more sweetness. Place in a bowl, stir in the chocolate chips and serve with sliced fruit and ‘graham’ crackers.
Watch ’em ask for seconds!
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