Chocolate Chip Dough Hummus (Printable Version)

Creamy chickpea spread with chocolate chips and oats, perfect as a sweet, protein-rich dessert dip.

# What You'll Need:

01 - 1 can (15 oz) chickpeas, drained and rinsed

02 - 1/4 cup unsweetened almond milk

03 - 1/4 cup creamy peanut butter or almond butter

04 - 2 tbsp coconut oil, melted

05 - 1/4 cup rolled oats (certified gluten-free if needed)

06 - 1/3 cup light brown sugar or coconut sugar

07 - 2 tsp pure vanilla extract

08 - 1/4 tsp fine sea salt

09 - 1/3 cup mini semisweet chocolate chips

01 - Place chickpeas, almond milk, peanut butter, melted coconut oil, rolled oats, sugar, vanilla extract, and salt in a food processor.

02 - Process until the mixture is completely smooth and creamy, scraping the sides down as necessary.

03 - Taste the blend and modify sweetness or salt levels according to preference.

04 - Transfer the mixture to a bowl and gently fold in mini chocolate chips.

05 - Serve immediately or refrigerate for 1 hour for a firmer texture.

06 - Enjoy as a dip with apple slices, pretzels, graham crackers, or by the spoonful.

01 -

It satisfies a cookie dough craving without raw eggs or a guilty conscience afterward.
The chickpeas give it a creamy, almost mousse-like texture that feels indulgent but keeps you fueled.
You can make it in under ten minutes with pantry staples you probably already have.

02 -

Drain and rinse the chickpeas thoroughly or the dip will taste metallic and weird.
Use melted coconut oil, not solid, or it will seize up and create grainy lumps in the blend.
Blend longer than you think you need to. The extra minute makes the difference between gritty and luxurious.

03 -

Taste the chickpeas before you blend them. If they taste off or metallic, rinse them again under cold water.
Let the food processor run for a full two minutes after everything looks smooth. That extra time makes it silky instead of grainy.
If the dip is too thick, add almond milk one teaspoon at a time until it reaches your perfect consistency.