For my backpacking weekend in Hoosier National Park, I wanted something tasty and hearty to round out a simple lunch of tuna on crackers. At home I mixed up Cookie Dough Hummus and spooned a half cup into a sandwich baggie. It traveled very well and tasted great a day later. I shared with my fellow hikers who requested the recipe. Here it is.
Cookie Dough Hummus
1 15 oz. can chickpeas (garbonzo beans) drained and rinsed
1/8 tsp. salt
1/8 tsp baking soda
2 tsp. vanilla
1/3 cup oats
1/3 cup brown sugar
1/4 cup peanut butter
1/4 cup milk added gradually
Process all above ingredients in blender or food processor until smooth. Then fold in 1/3-2/3 cup chocolate chips. Serve on graham crackers or apple slices. Makes a lot.
Jeanne Meeks ~ Fiction Author 