Chocolate Chip Dough Hummus

I was skeptical the first time someone told me hummus could taste like dessert. But one evening, craving something sweet without the sugar crash, I tossed chickpeas into my food processor with peanut butter and a handful of chocolate chips. The result was so shockingly good that I ate half the batch standing at the counter, laughing at how wrong my doubts had been.

I brought this to a potluck once without telling anyone what was in it. My friend Sarah ate three servings with apple slices before I confessed the base was chickpeas. Her face went from shock to impressed in about two seconds, and she made me text her the recipe right there.

Ingredients

• Chickpeas: The creamy foundation that gives this dip its protein and body. Rinse them well to avoid any tinny taste from the can.
• Almond milk: Thins the mixture just enough to blend smoothly without making it runny. Any milk works, but unsweetened keeps the sweetness balanced.
• Peanut butter: Adds richness and that classic cookie dough flavor. I prefer creamy for a silky texture, but crunchy can add a fun bite.
• Coconut oil: Melted, it mimics the buttery richness of real cookie dough and helps everything blend seamlessly.
• Rolled oats: A sneaky trick that thickens the dip and gives it that authentic doughy chew.
• Brown sugar: The molasses notes make it taste more like traditional cookie dough than white sugar ever could.
• Vanilla extract: A generous pour is essential. It rounds out all the flavors and makes the kitchen smell like a bakery.
• Sea salt: Just a pinch brings out the sweetness and keeps it from tasting flat.
• Mini chocolate chips: The grand finale. Fold them in at the end so they stay whole and give you little bursts of chocolate in every bite.

Instructions

Blend the base:

Add chickpeas, almond milk, peanut butter, melted coconut oil, oats, sugar, vanilla, and salt to your food processor. Pulse a few times to break everything down, then let it run until the mixture is completely smooth and no graininess remains.

Adjust to taste:

Stop and taste the dip before adding the chocolate chips. If it needs more sweetness, add a bit more sugar or a drizzle of maple syrup.

Fold in chocolate:

Transfer the dip to a bowl and gently stir in the mini chocolate chips with a spatula. Reserve a few to sprinkle on top if you want it to look extra tempting.

Chill or serve:

You can dive in right away for a softer, mousse-like texture, or refrigerate for an hour to firm it up into something closer to real cookie dough. Either way, it disappears fast.

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My niece once asked if she could lick the spoon after I made this, assuming it was real cookie dough. When I told her it was made from chickpeas, she paused, shrugged, and said it was even better because she could have more. That might be the highest compliment I have ever received in the kitchen.

Serving Suggestions

I love this with crisp apple slices for contrast, but it is just as good with pretzels for a sweet and salty hit. Graham crackers turn it into a mini dessert platter, and sometimes I just eat it straight from the bowl with a spoon when no one is watching.

Storage and Make Ahead

This keeps beautifully in an airtight container in the fridge for up to five days, though it rarely lasts that long. The texture firms up after chilling, which I actually prefer. Just give it a quick stir before serving if the oil has separated slightly on top.

Variations and Substitutions

If you need it nut-free, sunflower seed butter works perfectly and no one will know the difference. Swap the coconut oil for a neutral vegetable oil if you are not a fan of the faint coconut flavor. For a refined sugar-free version, use maple syrup or agave, but cut back on the almond milk by a tablespoon to keep the consistency thick.

• Add a tablespoon of cocoa powder for a double chocolate version.
• Stir in shredded coconut for a tropical twist.
• Top with a sprinkle of flaky sea salt for a fancy finish.

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This recipe turned dessert hummus from a joke into something I genuinely crave. I hope it surprises you the same way it surprised me that first skeptical evening.

Questions & Answers

→ Can I make this spread nut-free?

Yes, swap the peanut or almond butter for sunflower seed butter to avoid nuts while maintaining creaminess.

→ What can I use instead of coconut oil?

Neutral vegetable oil works well as a substitute if you prefer to avoid the coconut flavor.

→ How can I reduce refined sugar in this dish?

Maple syrup or agave can replace brown sugar, but reduce the almond milk slightly to keep the right texture.

→ What is the best way to store leftovers?

Keep the spread in an airtight container in the refrigerator for up to five days to maintain freshness.

→ Can this be served right away or should it be chilled?

It can be served immediately for a soft texture or chilled for about an hour to firm up before enjoying.