Creamy Chickpea Cookie Dough Hummus

If you have yet to try dessert hummus, you are missing out! Like my dark chocolate hummus, this cookie dough hummus is incredibly rich, creamy, and delicious. You can use it as a dip or a spread for sweet bread like my pumpkin banana bread. 

💚Why you will love this recipe 

• Perfectly sweetened with chocolatey goodness with every bite 
• Healthy, wholesome, and contains a decent amount of protein 
• Incredibly versatile, and can be used as a dip, spread, or even filling 
• A fuss-free, minimal effort recipe that is ready in minutes! 

🍫What you will need 

📃Ingredients notes and substitutions 

• Chickpeas - Both canned or chickpeas cooked from scratch will work in this recipe.
  • Be sure to use the unsalted ones, or your hummus might turn out to be too salty! 
  • If cooking your own chickpeas, I recommend cooking them until soft and mushy to produce smooth hummus. 
• Peanut butter - Other nut or seed butter like almond butter, cashew butter, or tahini can be used in place. 
• Maple syrup - You can use other kinds of liquid sweetener like agave syrup and coconut nectar in place. Alternatively, use a ¾-1 cup of moist dates instead if you prefer to sweeten yours with fruits. 
• Chocolate chips - I love using Enjoy Life dark chocolate morsels. You can also chop up your favorite chocolate bar or use a few tablespoons of cacao nibs to substitute chocolate chips. 

🔪How to make 

Place all ingredients except chocolate chips in the food processor. Blend until smooth, gradually adding water/milk to thin, about ½ tablespoon at a time. 

Stir in chocolate chips by hand using a spatula. Serve your cookie dough hummus immediately, or refrigerate it for later! 

✔Helpful tips 

• You could use a high-speed blender like Vitamix in place of a food processor. It might be a little harder to blend and clean but will still be reasonably easy to handle. 
• If your cookie dough felt warm after blending, let it cool down to room temperature before stirring in chocolate chips to prevent them from melting. 
• This cookie dough hummus will last in the fridge for 5 days in a sealed container/glass jar. 
• If you are cooking chickpeas from dried, here is a tutorial on cooking chickpeas that you might find helpful.

✨Variations 

High protein - Add in a scoop of unflavored or vanilla-flavored plant protein. I love this Anthony’s pea protein. You might have to add more liquid and/or sweetener to your chickpea cookie dough. 

Nut-free - Substitute peanut butter with seed butter like tahini or sunflower seed butter. 

Spices - Add in whatever spices sounds good to you! I usually will add a generous pinch of cinnamon powder, but others like pumpkin spice or nutmeg will also work. 

Cookies and cream - Use crushed Oreos in place of chocolate chips. This is another one of my go-to variations! 

🍞How to serve 

• For dipping - Use it as a dip for anything you fancy! I love pairing it with crackers, pretzels, and apple slices. 
• As a spread - This cookie dough hummus works amazingly as a spread on toast, pancakes (like this banana oat pancakes), or even waffles. 
• Filling - You could also use it as a healthier filling for crepes or sweet wraps. 
• On its own - The best way to enjoy it in my opinion! Top with some granola, berries, and nuts as an easy snack.

❔Commonly asked questions