I love me some Cookie Dough. Are you one (like myself) that whenever you find yourself with cookie dough in your fridge, or in your mixing bowl, or heck – on the beaters while whipping up a batch of cookies and just think I GOTTA HAVE IT!
Well how about a dip made just of Cookie Dough? Sounds right up my alley. TLT Food in Los Angeles is sharing with us their recipe for a Gluten Free Cookie Dough Hummus that I know will be a staple dish at your next party. Enjoy.
Cookie Dough Hummus Dip
Credit: Chef Daniel Shemtob, TLT Food
8 cups Chickpeas (Rinsed Well)
2 tbsp Tahini
2 1/2 cups Granulated Sugar
1 1/2 tbsp Vanilla Extract
1 1/2 cups Milk, or Soy Milk if Preferred
1 tbsp Lemon Juice
1 tsp Kosher Salt
2 1/2- 3 oz Canola or Vegetable Oil
2 1/2 cups Semisweet Chocolate Chips
(Yields 2.5 Qts)
1. Using Robot Coupe, pulse chickpeas till they are crumbly. Add tahini and pulse again. Add half of your sugar, the vanilla extract, milk, lemon juice, and salt. Puree for 1 minute. Taste, add more sugar, puree for another minute.
2. After all sugar has been added, with machine running add the oil slowly. Puree for another minute.
3. Once mixture has come together, Scrape everything into a bowl and fold in chocolate chips. Cover and store in cooler. The mixture will be good to use in an hour. It needs to stiffen.