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ALL OF THE BEANS.
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Snickerdoodle Dip
‟Dessert first‟ fits this delightfully dessert-like dip featuring creamy chick peas sweetened with cookie butter, cinnamon, sugar and chocolate chips. Perfect for dipping other sweet favorites like graham crackers, strawberries and vanilla wafers.
- Prep Time
30 Mins
- Serves
1
Ingredients
- Snickerdoodle Dip
- 1 1/2 cups Bush's® Chick Peas, drained and rinsed
- 1/2 cup cookie butter
- 2 Tbsp lemon juice
- 1/2 tsp tahini paste
- 1/4 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 tsp kosher salt
- 2 Tbsp vegetable oil
- 2 Tbsp water
- 1/4 cup semi-sweet chocolate chips
- Cinnamon-Sugar Mix
- 1/2 Tbsp cinnamon
- 2 Tbsp granulated sugar
- Garnish
- 1 tsp cinnamon-sugar mix
- 2 Tbsp semi-sweet chocolate chips
- Dippers
- Graham crackers
- Fresh strawberries
- Vanilla wafers
Cooking Instructions
- 1COMBINE
DIP: Combine all ingredients except vegetable oil, chocolate chips, and water in a food processor.
- 2BLEND
Using the high-speed setting, slowly stream in vegetable oil and water.
- 3BLEND
Blend for 1 minute.
- 4STIR
Stop to scrape sides of blender with rubber spatula.
- 5BLEND
Add chocolate chips to food processor, and blend for another minute or until hummus is smooth and creamy.
- 6CHILL
Transfer hummus to container and cover. Refrigerate until ready to use.
- 7COMBINE
GARNISH: Combine all ingredients in a mixing bowl.
- 8SERVE
For one platter, spread 1.5 cups Snickerdoodle Dip onto shallow dish. Top each dip platter with 2 Tbsp semi-sweet chocolate chips and 1 tsp cinnamon-sugar mix. Serve with 3 oz graham crackers, 8 oz strawberries, and 3 oz vanilla wafers.