Cookie Dough Hummus
Cookie dough hummus is the perfect sweet treat that can be enjoyed as a snack or dessert anytime! Easy to make, this dessert hummus is kid friendly and tastes just like edible raw cookie dough! Chickpea cookie dough dip is a healthy way to satisfy your cookie dough cravings!
Why you will love this recipe
- Easy to make – cookie dough hummus is so easy to make. With just 7 ingredients, this healthy chocolate chip hummus is made in the food processor in just 5 minutes! It’s even better the next day so it’s great for your weekly meal prep too!
- Simple ingredients – you can find all the ingredients you need to make cookie dough hummus at your local grocery store. This homemade chickpea cookie dough dip is better than those store-bought hummus options because the ingredients are so healthy and good for you! Naturally sweetened with maple syrup, there are no unnecessary ingredients! This cookie dough hummus is vegan, gluten free and dairy free.
- Versatile – make this cookie dough hummus your own! Add fun mix in’s like sprinkles, M&M’s or crushed up cookies for a fun twist! Make this fall themed with pumpkin pie spice and white chocolate chips or holiday themed with molasses and ground ginger for a gingerbread hummus.
- Great for snacks, desserts or parties! Serve this chickpea cookie dough with fruit, crackers, pretzels or on toast, pancakes or wraps for a super delicious and healthy snack or dessert! Because you can make this chocolate chip cookie dough hummus in advance, it’s perfect for parties or potlucks too! No one has to know it’s healthy!
Ingredients
- Chickpeas – you can use canned chickpeas (garbanzo beans) or make your own chickpeas from dried beans in this recipe. Be sure to rinse and drain the chickpeas before using, especially if you are using canned chickpeas. I recommend letting the chickpeas soak in fresh clean water for at least 5 minutes once all the canning liquid has been washed off. I find this step helps make the chickpeas/hummus easier to digest. You can also use white beans instead of chickpeas.
- Maple syrup – maple syrup naturally sweetens the cookie dough hummus. The chickpeas have a strong bean flavor that can be tough to mask, so you don’t want to reduce the maple syrup by any more unless you don’t mind the taste of the chickpeas. If you plan on eating this cookie dough hummus right away, I recommend adding 1-2 tablespoons of coconut sugar (or brown sugar) as well as the bean flavor is strongest when the hummus is first made.
- Oat flour (or rolled oats) – oat flour helps to provide a little more stability to the hummus, making it more the consistency of cookie dough. If you don’t have oat flour, you can use ¼ cup of rolled oats or quick oats in place of the oat flour. You can also use your favorite gluten free flour in place of oat flour (not almond flour or coconut flour though).
- Vanilla extract – vanilla extract really helps cover the taste of the chickpeas in this cookie dough hummus and makes it taste more like authentic cookie dough.
- Tahini (or almond butter, peanut butter or sunbutter) – tahini is a paste made from grinding up sesame seeds. Tahini is a traditional ingredient in hummus and helps the hummus get that smooth, creamy texture. Tahini is wonderful in sweet desserts (like this oatmeal air fryer cookies). If you don’t have tahini, you can easily use peanut butter, sunflower seed butter, almond butter or cashew butter in place of the tahini.
- Dairy free milk – you need just a touch of dairy free milk to get the right texture/consistency of cookie dough. Use your favorite dairy free milk (almond milk, cashew milk, coconut milk, oat milk)
- Chocolate chips – use your favorite chocolate chips for this. Be sure they are dairy free if you are making a dairy free/vegan dip. I recommend using the mini chocolate chips from Enjoy Life so that you can get a little bit of chocolate in every bite.
- Coconut sugar (optional) – if you are making the hummus for immediate consumption, I recommend adding coconut sugar (or brown sugar or maple sugar). You don’t want to add more maple syrup or the hummus will get watery. The chickpeas have the strongest flavor when blended and they begin to mellow out and the hummus tastes sweeter after refrigeration for a few hours. If you don’t have the time to refrigerate the hummus, add the extra sugar for the same delicious flavor.
How to make cookie dough hummus
Start by rinsing and draining the chickpeas (garbanzo beans), especially if they were canned. I recommend you soak the chickpeas in fresh water for at least 5 minutes once the canning liquid has been rinsed off.
Once the chickpeas have been rinse/drained/soaked, add them to the food processor with the rest of the ingredients (excluding the chocolate chips). Blend well 2-3 minutes (pausing to scrape down the sides as needed). Note: if you plan on eating this chocolate chips hummus in the next few hours, add 1-2 tablespoons of coconut sugar (you can test the flavor after 1 tablespoon and add more if needed).
Once the hummus is thick and creamy let it rest 5 minutes before adding in the chocolate chips. If you add in the chocolate chips too early, they will melt, and the hummus will become chocolate hummus.
Refrigerate the hummus for 2-3 hours (or overnight).
Top tips
- I recommend using a food processor to make hummus. I have not tried using a high-speed blender but have seen other people using things like Vitamix blenders and having success. Be sure to you have a way to scrape down the sides so the hummus gets smooth.
- Be sure to rinse and drain the chickpeas well. For the best digestion I have found that soaking the beans in fresh water for a few minutes before blending really helps.
- If possible, use canned chickpeas without any added salt so that your hummus won’t be overly salty. Rinsing and soaking the chickpeas will help remove most of the salt but this can help improve the flavor even more.
- To get the smoothest hummus, boil the chickpeas in water for 10 minutes. Allow the water to cool and drain the chickpeas. Stir the chickpeas with a spoon to help remove as many of the skins as possible. Once as many of the chickpea’s skins have been removed, add the chickpeas to a food processor/blender.
- This recipe is great with white beans and gets even smoother than chickpeas (especially if you don’t have time to boil the chickpeas to remove the skins).
- Use mini chocolate chips to ensure the chocolate is well incorporated and a little bit of chocolate in every bite.
- The hummus will be warm/hot after blending, I recommend that you wait a few minutes to add the chocolate chips, or they may melt into the hummus a bit.
- If you plan on eating the hummus right away, I suggest adding 1-2 tablespoons of coconut sugar (or brown sugar) to the recipe to help offset the bean flavor that typically goes away after the hummus sits in the fridge for a bit.
- Some people claim that adding baking soda to dessert hummus will help reduce the oligosaccharides found in chickpeas (which are what create the gas when digested). If you find that you do not tolerate chickpeas well, you can add 1/8 teaspoon of baking soda to this recipe to help reduce the gas causing agents. Adding too much baking soda will make your recipe taste like soap.
- Baking soda causes a reaction to sunflower seed butter (sunbutter) and causes it to turn green. If you use sunbutter in place of the tahini, your hummus will turn green if you add baking soda.
Other additions to chickpea cookie dough dip
- Chopped nuts: walnuts, pecans, cashews, pumpkin seeds
- Extracts: Almond extract or coconut extract
- Coconut flakes (regular or toasted)
- White chocolate chips, peanut butter chips
- Sprinkles
- Spices: cinnamon, nutmeg, pumpkin pie spice, ground ginger
- Molasses
- M&M’s or crushed up cookies or peanut butter cups
- Protein: Use a serving of vanilla vegan protein powder in place of the oat flour or add 1-2 scoops of collagen peptides (not vegan) to the recipe as written.
Ways to serve chocolate chip cookie dough hummus
- As a dip with graham crackers, cookies or pretzels
- As a dip or sauce over fruit, especially strawberries or apple slices for dipping
- Rolled in a tortilla or crepe with sliced fruit
- As a spread on pancakes, waffles, sweet potato toast, or toast
- By the spoonful! This is my favorite way to enjoy it right out of the fridge as a quick snack
Common questions
Can you use dried beans to make cookie dough hummus
Yes, you can use dried beans that were cooked at home to make this hummus recipe.
Canned beans are super convenient and what I use in a pinch. However, you can make chickpeas in the instant pot in about 1 hour from dried beans, no soaking required. This can be very budget friendly, especially if you are always buying organic beans.
To make chickpeas in the instant pot, you will cover a pound of chickpeas with about 6 cups of water. Place on the lid and cook high pressure for 45 minutes, then let the instant pot naturally release pressure.
TIP: If you know you will be making hummus with all the chickpeas you make in the instant pot, cook the beans longer (55 minutes, high pressure, natural release). This helps to create really soft beans that blend up easily in the food processor.
If you choose to make dried chickpeas in the instant pot, you can store extra beans in the freezer for up to 3 months. Each can of beans is about 1.5 cups of chickpeas so you can portion out the chickpeas in 1.5 cup portions to equal a typical can of beans.
Whether you choose to use canned or dried beans, be sure to rinse the beans well, as the liquid they are cooked in and packed in can often be part of the reason you have gas or bloating from the beans.
Can you bake this hummus into cookies?
This cookie dough hummus recipe doesn’t have any baking powder, so it would not rise when cooking. Also I have found that when making cookies, you need slightly more sugar than what is needed in this recipe, as the bean flavor is more distinct when you bake the cookies.
Check out my favorite chocolate chip chickpea cookie recipe for all the modifications you would need to make to make this into cookies.
What if you cannot have chickpeas?
If you cannot tolerate or cannot have chickpeas, this cookie dough would be just as good with white beans. Cannellini beans, great northern white beans or navy beans would also work great.
What is tahini?
Tahini is a paste made from ground sesame seeds. It has the consistency of runny peanut butter and tastes nutty, earthy and like sesame seeds. When you open a jar of tahini, you will likely have to stir the oil into the tahini paste, this will help the tahini be thick and creamy.
Where can you find tahini
Tahini can be found in most grocery stores now, often in the same area as the other nut butters and peanut butter but sometimes it’s in the international foods section.
My favorite place to buy tahini is Trader Joe’s but you can also find it online at Thrive Market or online (I love Soom tahini which you can find on Amazon).
Other recipes that use tahini
- Everything Bagel Hummus
- Creamy Lemon Tahini Pasta
- Tahini Pesto
- Tahini Crusted Salmon
- Cilantro Tahini Dressing
- Spicy Tahini Sauce
- Tahini Lime Dressing
Storing leftovers
Fridge: Store leftover cookie dough hummus in the fridge for up to 5 days in an airtight container.
Freezer: You can also freeze leftover hummus for up to 3 months in a freezer safe container. Defrost the hummus in the fridge for a few hours before enjoying.
Substitutions
- Chickpeas: You can also use white beans in place of the chickpeas. Cannellini beans, great northern white beans or navy beans would all work great in this recipe and would create an even smoother hummus. I often make this cookie dough hummus with white beans since I find them easier to digest.
- Maple syrup: Maple syrup helps to sweeten the hummus while also helping to give the right texture/consistency to the hummus when blended. You could also use date syrup (the hummus will be darker in color) or you could try honey (the flavor will be different). I have also seen dessert hummus recipes made with soaked pitted dates (about ½-3/4 cup of dates), but I have not tried this myself.
- Oat flour: oat flour is simply finely ground oats. You can also use ¼ cup of rolled oats in place of the oat flour in this recipe or you can use your favorite gluten free flour. I do not recommend almond flour (it won’t absorb the liquid the same) or coconut flour (it will absorb too much liquid).
- Vanilla extract: this helps to really make the hummus taste like chocolate chip cookie dough batter. You could also use a vanilla infused maple syrup or use half the amount of almond extract or coconut extract (this will change the flavor significantly).
- Tahini: tahini is used to help create the creamy texture you expect in hummus. You could also use almond butter, sunbutter (sunflower seed butter), cashew butter or peanut butter in place of the tahini.
- Dairy free milk: use whatever dairy free milk you have on hand, or you can simply use water instead.
- Chocolate chips: if you don’t want chocolate chips in your cookie dough hummus, you can leave them out. If you want to replace them, check the add in ideas above including mini M&M’s, crushed up cookies, sprinkles, chopped up peanut butter cups, etc.
If you love this healthy dessert, you should try
Air Fryer Peanut Butter Cookies
Vegan Double Chocolate Chip Cookies
Vegan Peanut Butter Chocolate Chip Cookies
Cookie Dough Hummus
$4.60 Recipe/$0.77 ServingIngredients
- 1 can chickpeas (about 1.5 cups cooked chickpeas) - $0.99
- 1/4 cup tahini (or almond butter, peanut butter, sunbutter) - $0.82
- 1/3 cup maple syrup - $1.66
- 2 tbsp coconut sugar (optional, see below) - $0.14
- 2 tbsp oat flour - $0.07
- 1 tbsp dairy free milk - $0.05
- 1 tsp vanilla extract - $0.56
- 3 tbsp chocolate chips - $0.31
Instructions
- Rinse and drain the chickpeas. Soak them in water for 5 minutes if they were canned before draining again.
- Add the rinsed chickpeas, tahini, maple syrup, oat flour, dairy free milk and vanilla extract to the food processor and blend on high until smooth (2-3 minutes). Stop to scrape down the sides as needed. Note: If you plan on eating this immediately, add 1-2 tablespoons coconut sugar (or brown sugar) as well to help remove the "beany" taste.
- After about 5 minutes, add the chocolate chips. If you add them immediately they will likely melt from the heat of the hummus from blending.
- Store in the fridge for 2 hours before serving (or serve immediately with the extra coconut sugar addition).
Equipment
Notes
- I recommend using a food processor to make hummus. I have not tried using a high-speed blender but have seen other people using things like Vitamix blenders and having success.
- If possible, use canned chickpeas without any added salt so that your hummus won’t be overly salty. Rinsing and soaking the chickpeas will help remove most of the salt but using no added salt chickpeas can help improve the flavor even more.
- To get the smoothest hummus, boil the chickpeas in water for 10 minutes. Allow the water to cool and drain the chickpeas. Stir the chickpeas with a spoon to help remove as many of the skins as possible. Once as many of the chickpea’s skins have been removed, add the chickpeas to a food processor. Removing the skins helps to make the smoothest hummus.
- This recipe is great with white beans and gets even smoother than chickpeas (especially if you don’t have time to boil the chickpeas to remove the skins).
- Use mini chocolate chips to ensure the chocolate is well incorporated and a little bit of chocolate in every bite.
- If you plan on eating the hummus right away, I would suggest adding 1-2 tablespoons of coconut sugar (or brown sugar) to the recipe to help offset the bean flavor that typically goes away after the hummus sits in the fridge for a bit.
- Some people claim that adding baking soda to dessert hummus will help reduce the oligosaccharides found in chickpeas (which are what create the gas when digested). If you find that you do not tolerate chickpeas well, you can add 1/8 teaspoon of baking soda to this recipe to help reduce the gas causing agents.
