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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, Rinsed
- 1/2 cup Cookie Butter
- 2 Tbsp Lemon Juice
- 1/2 tsp Tahini Paste
- 1/4 cup Semi-Sweet Chocolate Chips
- 1/4 tsp Cinnamon
- 1/4 cup Granulated Sugar
- 1/4 tsp Kosher Salt
- 2 Tbsp Vegetable Oil
- 2 Tbsp Water
- 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
For Dip:
Combine all ingredients except vegetable oil, chocolate chips, and water in the base 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 the sides of the blender with a rubber spatula.
- 5BLEND
Add to the food processor semi-sweet chocolate chips, and blend for another minute or until hummus is smooth and creamy.
- 6CHILL
Transfer hummus to a plastic container and cover. Refrigerate until ready to use.
- 7COMBINE
For Garnish:
Combine all ingredients in a mixing bowl. - 8SERVE
For one platter, spread 1.5 cups of Snickerdoodle Dip onto a 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.