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Home » Recipes » Vegan Condiments and Sauces

Published: Apr 22, 2022 by Jim Mee Sha · This post may contain affiliate links · 8 Comments

Creamy Chickpea Cookie Dough Hummus

Jump to Recipe

Creamy, rich, and decadent, this chickpea cookie dough hummus is the perfect healthier treat to curb your sweet tooth. Easy to make, and ready in 5 minutes. An excellent dip for fruits, crackers, and pretzels! 

A bowl of cookie dough hummus with a spoon, chocolate chips, salt, and milk beside.

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. 

Jump to:
  • 💚Why you will love this recipe 
  • 🍫What you will need 
  • 📃Ingredients notes and substitutions 
  • 🔪How to make 
  • ✔Helpful tips 
  • ✨Variations 
  • 🍞How to serve 
  • ❔Commonly asked questions
  • 🍽More healthy vegan dips
  • 📖 Recipe

💚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 needed like chickpeas, chocolate chips, and peanut butter on a wooden board.

📃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! 

Collage showing cookie dough hummus in a food processor then adding n chocolate chips.

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✔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! 

Spooning out some cookie dough hummus from a jar with glass of milk and water in the background.

🍞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

Does chickpea cookie dough taste good?

You will be surprised by how good this cookie dough hummus taste! It is sweet, rich, and creamy and is quite similar in taste compared to the regular ones. Trust me; no one will guess that it is made from chickpeas!

Can I bake it into cookies?

I would not recommend it, as this chickpea cookie dough does not contain rising agents like baking soda or baking powder, resulting in flat and dense cookies. 

I have a recipe for chickpea chocolate chip cookies, and I highly recommend checking that out!

A bowl of cookie dough hummus with spoon, chocolate chips, salt, and glass of milk beside.

🍽More healthy vegan dips

  • Bowl of vegan sriracha mayo with butter knife and sriracha beside.
    Spicy Vegan Sriracha Mayonnaise (super easy!)
  • A jar of silken tofu mayo with spoon with lemon halves and salt beside.
    Creamy Tofu Mayonnaise
  • A plate of hummus with cucumber slices, salad, sliced pita and lemon slices beside.
    Smoked Paprika Hummus (Vegan)
  • A plate of ricotta served with a spoon with crackers and lemon beside.
    Creamy Tofu Ricotta

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📖 Recipe

A bowl of chickpea cookie dough with spoon, salt, chocolate chips, and a glass of milk beside.

Creamy Chickpea Cookie Dough Hummus

Meesha
Creamy, rich, and decadent, this chickpea cookie dough hummus is the perfect healthier treat to curb your sweet tooth. Easy to make, and ready in 5 minutes. An excellent dip for fruits, crackers, and pretzels! 
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Dessert, Snack
Cuisine American
Servings 12 (2 tablespoon servings)
Calories 75 kcal

Equipment

  • food processor

Ingredients
 
 

  • 1 15 oz can chickpeas drained and rinsed ( or about 1 ½ cups cooked )*
  • ⅓ cup maple syrup or other sweeteners (see notes)**
  • ¼ cup peanut butter or other nut/seed butter
  • 2 tablespoons oat flour use certified gluten-free ones if needed
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips ( optional, or sub for cacao nibs )
Prevent your screen from going dark

Instructions
 

  • In a food processor, blend together all ingredients except chocolate chips until smooth, gradually adding ½ tablespoon of water to thin.
  • Give it a taste, and add more maple syrup, if desired. Stir in chocolate chips and enjoy!

Notes

*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. 
**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. 
 
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.
 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 75kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 25mgPotassium: 56mgFiber: 1gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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Comments

    4.88 from 8 votes (7 ratings without comment)

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    Recipe Rating




  1. ACC says

    January 15, 2023 at 10:37 pm

    Would reconstituted pb2 work for this?

    Reply
    • Meesha says

      January 16, 2023 at 8:32 am

      Yes, you can use pb2 instead!

      Reply
  2. Trina says

    January 09, 2023 at 6:43 am

    5 stars
    So I failed to wait for my chickpeas to completely cool (cooked from dry) and my chocolate chips 90% melted so then we had just chocolate hummus which I loved by the spoonful and on apples but it wasn't getting eaten much by others.... Until I rolled it into balls, covered some with cocoa, some with find coconut, and called it truffles. Well.... Suffice to say I'm currently making a new batch.

    Reply
    • Meesha says

      January 09, 2023 at 8:25 am

      That happens to me quite a few times too! But those truffles do sound good though. 🙂

      Reply
  3. Gina says

    June 26, 2022 at 9:50 pm

    I can't have chickpeas is there anything else I can substitute

    Reply
    • Meesha says

      June 27, 2022 at 11:20 am

      You could use white beans, white kidney beans, or white navy beans. 😁

      Reply
  4. Karin says

    December 02, 2021 at 1:45 pm

    Can you then bake cookies using this dough?

    Reply
    • Meesha says

      December 02, 2021 at 2:35 pm

      I would not recommend it! However, do check out my chickpea cookies recipe, it is pretty similar to this cookie dough. Here is the link - https://www.myplantifulcooking.com/gooey-peanut-butter-chickpea-cookies/

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

More about me →

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