THIS ISN'T WHAT IT LOOKS LIKE.
-Well, it is a bit.
I TOTALLY DIDN'T JUST MAKE A BOWL OF COOKIE DOUGH AND EAT IT ALL.
Well, I kind of did.
I had grand aspirations! I hadn't blogged all week; I was collecting photos and anecdotes and coming up with beautiful breakfast ideas... because for some reason my food-planning-brain just never gets past breakfast. And then - and then last night I was craving cookie dough, and this happened.
Okay, but listen. This isn't just a bowl of joy (although you could describe it that way) (and I did). This is what I imagined up in my head as 'cookie dough dessert houmous'; instead of a base of butter and flour, the bulk of this is made from chickpeas - no, stick with me for a minute - which creates the perfect base for brown sugar and chocolate chips. No, it doesn't taste beany (though I've done a similar thing with cannelini/white beans in the past to make blondies and yes, that tasted beany and no, I don't recommend it. Just eat the full fat version and get over it). Plus, this has the added beauty of being higher in protein, and vegan and gluten-free and kind of healthy!
-er. Healthier. Than... bacon? Or... playing in the road.
I was tweaking the recipe for this earlier when I realised that I am, in fact, hopelessly unoriginal and was undoubtedly subconsciously influenced by Katie's "blondie batter" dip - the recipe for which is practically identical to the one I came up with. Mine has more chocolate chips and a brown sugar emphasis, and I suspect is a little drier? I was aiming for a houmous-y consistency and a cookie dough flavour. I totally used these chocolate cookies (albeit made with soy milk and vegan margarine) as dippers, because I have no shame. And then I was overcome by chocolatey lust and used it to top brown sugar oatmeal, with a sliced fresh fig, and the chocolate chips went all melty and the dip went all gooey and please do this, life is beautiful.
More news later; September's happening over here, and I have a hundred things to say about it. In the meantime... I believe you have some food-processing to do.
Cookie Dough Dip (Dessert Houmous)
200g (1 1/4c.) chickpeas
80g (1/2c.) soft light brown sugar
60ml (1/4c.) soy milk
60ml (1/4c.) smooth peanut butter (or cashew butter I suspect would be awesome, if it existed in this country)
1 tsp vanilla
1/4 tsp bicarbonate of soda (baking soda)
1/4 tsp salt
100g (3.5oz) mini chocolate chips (I used dairyfree)
Put everything other than the chocolate chips in a food processor and blend the shit out of it. Are you filled with joy yet? Keep food-processing until as smooth as possible, cause you don't want lumps of chickpea in your dip... that would be miserable. Once it's completely smooth, stir in the chocolate chips. Serve at room temperature, by which I clearly mean, eat an embarassing amount straight off the spatula and be happy.