Fiber-Packed Chickpea Cookie Dough Dip (Print Version)

Savor this creamy, fiber-rich dip made with chickpeas.

# What You Need:

→ Base

01 - 1 can 15 oz/425 g chickpeas, drained and rinsed
02 - 1/4 cup 60 g unsweetened nut butter e.g., almond, peanut, or sunflower seed
03 - 1/4 cup 60 ml pure maple syrup or honey
04 - 2 tsp vanilla extract
05 - 1/8 tsp salt

→ Fiber Boosters

06 - 1/4 cup 25 g rolled oats certified gluten-free if needed
07 - 2 tbsp ground flaxseed or chia seeds

→ Mix-Ins

08 - 1/3 cup 60 g dark chocolate chips use dairy-free for vegan option

# How To Make:

01 - Add chickpeas, nut butter, maple syrup or honey, vanilla extract, salt, oats, and flaxseed or chia seeds to a food processor.
02 - Blend until very smooth and creamy, stopping to scrape down the sides as needed.
03 - Transfer the mixture to a bowl and fold in the chocolate chips.
04 - Serve immediately with apple slices, pretzels, or graham crackers, or refrigerate for 1 hour for a firmer texture.

# Expert Advice:

01 -
  • It's a wholesome alternative to traditional cookie dough that preserves deliciousness without the guilt.
  • The versatility of this dip allows for endless variations and mix-ins, keeping it fresh and exciting every time.
02 -
  • Always rinse the chickpeas well to reduce that can-like taste; it's a simple and effective tip.
  • A touch of coconut sugar can elevate the sweetness without overpowering the dip.
03 -
  • Using a high-quality nut butter makes all the difference in flavor.
  • Add a pinch of salt to enhance the sweetness and richness of the dip.
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