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Cookie Dough Hummus
$4.60 Recipe/$0.77 Serving
Cookie dough hummus is the perfect snack or dessert recipe! So easy to make, this chickpea cookie dough dip tastes just like cookie dough and is a healthy way to satisfy your sweet tooth. Vegan, gluten free, dairy free and naturally sweetened.
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).
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.
Storing leftoversFridge: 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.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
153
Fat
7
g
Carbohydrates
22
g
Fiber
1
g
Sugar
16
g
Protein
2
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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