Chocolate Chip Cookie Dough Hummus (Printable)
A rich, creamy dip combining chocolate chip cookie dough flavors with nutritious chickpeas for an indulgent treat.
# What You'll Need:
→ Base
01 - 1 1/2 cups canned chickpeas, drained and rinsed
02 - 1/4 cup creamy nut butter (peanut, almond, or cashew)
03 - 1/3 cup pure maple syrup or honey
04 - 1 1/2 tsp pure vanilla extract
05 - 1/8 tsp salt
→ Texture & Sweetness
06 - 1/4 cup quick oats (use gluten-free if needed)
07 - 2 tbsp milk of choice (dairy or non-dairy), plus more if needed
→ Add-ins
08 - 1/3 cup mini chocolate chips (dairy-free if desired)
# How To Make It:
01 - Combine chickpeas, nut butter, maple syrup or honey, vanilla, and salt in a food processor. Blend until completely smooth, scraping down the sides of the bowl as needed to ensure uniformity.
02 - Add the oats and milk to the processor. Process again until the mixture achieves a creamy consistency resembling cookie dough. If the texture is too thick, incorporate additional milk 1 tablespoon at a time until desired smoothness is reached.
03 - Transfer the hummus to a serving bowl. Gently fold in the mini chocolate chips using a spatula until evenly distributed throughout the mixture.
04 - Serve immediately with apple slices, pretzels, or graham crackers. For a firmer texture, refrigerate for 30 minutes before serving. Store in an airtight container in the refrigerator for up to 5 days.
# Expert Tips:
01 -
- Satisfies late night cookie dough cravings without turning on the oven or eating raw flour
- Protein packed enough to justify as breakfast but sweet enough for dessert
02 -
- Blending until completely smooth is non negotiable—any graininess will ruin the cookie dough illusion
- Taste before adding chocolate chips and adjust sweetness since nut butter strength varies wildly between brands
03 -
- Freeze portions in ice cube trays for portion controlled cookie dough cravings
- Warm it for 15 seconds in the microwave—the contrast of warm dough and cold chocolate chips is incredible