This is a super quick recipe that I love to make for afternoon snack time, or as part of lunch for me and my kids. I usually serve it with pretzels, graham crackers, or apple slices.. but have also been known to just go straight in the food processor with a spoon. It’s delicious and actually quite filling, which makes it perfect for satisfying hangry toddlers (and moms). And more importantly, it won’t leave you with a stomachache like actual cookie dough does (yes, even the stuff specially made so you can safely consume it raw.)
What you’ll need:
- 1 (15oz) can of garbanzo beans, drained and rinsed
- 2 Tbsp honey
- 2 Tbsp nut butter (I’ve used almond and cashew – they’re both delish!)
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 cup mini chocolate chips (or as much as your heart desires)
After draining and rinsing the garbanzo beans, dump them in a food processor and add all the other ingredients, except for the chocolate chips. Process until it reaches a smooth consistency, transfer to bowl or storage container, and stir in desired amount of mini chocolate chips. It stores well in the refrigerator for 5-7 days, though it never lasts nearly that long at our house!
*A note about homemade hummus: Some recipes claim that pulling the skin off of the garbanzo beans leads to a smoother texture in your finished product. I honestly have not tested this theory, nor do I care to, mainly because I enjoy how it tastes without spending the 10 minutes it takes to perform that tedious task. But if tedious is what you love – I say go for it!
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