This dessert hummus is full of creamy sweet flavor and healthful ingredients! The whole family will love dipping fruit or crackers in this cookie dough hummus (or just eating it with a spoon!).
I cannot get enough of dessert hummus! Sweet and filling, creamy and nutritious- what’s not to LOVE?! Yes, it makes an amazing dip for fruit or crackers.. but to be honest, it also tastes pretty darn good right off the spoon!
There are edible cookie doughs all over the internet, made traditionally with lots of brown sugar and flour. Nothing is wrong with these dips. That being said, for as much as I eat dessert hummus I can appreciate the nourishing ingredients that this cookie dough dip has.
I first tried a dessert hummus years ago when Chocolate Covered Katie posted her healthy chickpea cookie dough dip on her blog, before it was even called dessert hummus. Eight years later, here I am trying my hand at creating a new version that the present day me will enjoy and feel good about serving to my kiddos!
What is dessert hummus?
Dessert hummus is similar to your typical hummus as they both include chickpeas (garbanzo beans) as the base. This is where the similarities end. Traditional hummus is savory and a perfect dip for veggies and pita bread. Dessert hummus will satisfy your sweet tooth and makes the perfect addition to any fruit and cracker plate.
How to make Cookie Dough Hummus
This recipe comes together in less than 10 minutes, making it the perfect after school treat or last-minute treat to bring to a party!
1. Add the chickpeas, cashew butter, light brown sugar, vanilla extract, and salt to the food processor. Process until smooth, 2-3 minutes, making sure to scrape down the sides every 30 seconds so that everything is incorporated.
2. Stir in the mini chocolate chips. Cover and refrigerate for at least 15 minutes. Serve with fruit or graham crackers and store, covered, in the refrigerator for up to 3-5 days.
What to serve with Cookie Dough Hummus
My favorite things to eat with this delicious dessert hummus include:
Honey Graham Crackers
Tips, Tricks, and FAQ’s for Cookie Dough Hummus
Make it Dairy Free and Vegan– Use dairy free milk (such as almond milk or cashew milk) and dairy free chocolate chips.
Removing Skins– If your chickpeas have a lot of loose skins, it is a good idea to try to remove as many of the loose skins as you can. Some brands of canned beans seem to have a lot of skins while others do not. If you remove the skins, you will end up with a much creamier cookie dough dip than if you do not. The picture above is from a batch that had a lot of loose skins that I removed. Other batches turn out a bit more crumbly, which tastes good too!
Storage– This keeps well for 3-5 days in the refrigerator when kept in an airtight container, but I promise it won’t last that long!
Other nut butters– This chocolate chip cookie dough dip will taste a bit different if you decide to use a nut butter other than cashew butter. Still delicious, but it will lack that authentic cookie dough flavor.
Did you make this recipe? Be sure to rate it below and tell me what you think!
Cookie Dough Hummus
- Food Processor or High Speed Blender
- 1 14 oz can of chickpeas also known as garbanzo beans
- 1/3 cup cashew butter or other nut butter
- 1/4 cup light brown sugar
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 pinch sea salt
- 1/3 cup mini chocolate chips
- Add all ingredients (except mini chocolate chips) to a food processor or high speed blender.
- Process until smooth (2-3 minutes), stopping every 30 seconds to so to scrape down the sides.
- Once smooth, fold in mini chocolate chips.
- Cover and store in the refrigerator for 3-5 days.
Not ready to make it just yet? Add this recipe to your favorite Pinterest board to save for later!
Making this for a party? Check out my other Easy Entertaining Ideas, including: Shrimp Stuffed Mushrooms!