If you have not tried a dessert hummus NOW is the time! This Peanut Butter Chocolate Chip Cookie Dough Dessert Hummus is so good! It is loaded with mini chocolate chips and has a taste so close to cookie dough that makes it irresistible. Even the kids love it… and I love that I get to sneak in some good ingredients for them!
Ingredients for Dessert Hummus
The biggest difference between traditional hummus and dessert hummus is the lack of tahini. For this recipe you will need:
- almond or coconut flour (see notes below for how to use all-purpose flour)
- peanut butter
- agave syrup, maple syrup or honey
- mini chocolate chips
Then, you will need whatever you want to dip in the hummus! I recommend apples, pretzels and graham crackers!
How to make Peanut Butter Chocolate Chip Cookie Dough Dessert Hummus
This recipe could not be any easier to make! Simply combine all of the ingredients in a food processor (except for the chocolate chips) and blend until super smooth… be sure to give a good stir here and there. Then, remove the blade from your food processor and stir in the chocolate chips.
Refrigerate for at least 30 minutes to chill and then serve! We have enjoyed it with apples and pretzels so far but put it on whatever you want and try not to eat the whole bowl at one time.
Frequently Asked Questions
If you don’t have a food processor a blender or bullet blender will work. The goal is to get it as smooth as possible.
ONLY if you cook it first. Simply put the raw flour on a baking sheet and bake at 350 for about 5 minutes. This will kill any bacterial that is in the raw flour. Let it cool and then add it to the food processor.
To make sure this hummus is vegan use chocolate chips that are dairy free. Many brands now make allergy friendly chocolate chips! My favorite is the Enjoy Life brand.
This recipe should be good for about 5 days in the fridge… but good luck keeping it that long!
Put the finished hummus in a medium sized plastic bag, cut a corner off and pipe into a bowl in circles. Then top with extra chocolate chips! Perfect for a party.
Love chickpeas? Try these recipes:
- Chickpea and Black Eyed Peas Salsa
- Peanut Butter Chocolate Chickpea Blondies
- Nutella Chickpea Brownies
- Three Bean Salsa
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Looking for more hummus recipes? Try our Homemade Hummus, Delicious Lemon and Dill Hummus and Easy Homemade Chocolate Hummus. For more snack ideas try our Simple Cheddar Cheese Fondue, Crunchy Parmesan Kale Chips, Homemade Strawberry Applesauce, Peanut Butter Chocolate Protein Bites, Strawberry Smoothie Bowl, Cinnamon Toast Crunch Protein Bites, Protein Packed Oatmeal Chocolate Cookies, and Chocolate Covered Almond Protein Bites.
- 1 15 oz can chickpeas, drained and rinsed
- 2 tbsp almond flour (or coconut flour)
- 1/4 cup peanut butter
- 1/4 cup agave syrup (or honey or maple syrup)
- pinch of salt
- 1 tbsp water
- 1/3 cup mini chocolate chips
- In a food processor, blend chickpeas, almond flour, peanut butter, agave syrup, salt and water. Stir intermittently to make sure it is all incorporated. Blend until smooth, about 3-5 minutes total.
- Remove blade and stir in chocolate chips.
- Transfer into a bowl, cover and refrigerate for at least 30 minutes to chill it before serving.
Serve with apples, pretzels, graham crackers, etc.
Do not use raw all-purpose flour for this recipe. If you want to use all-purpose flour, cook it on a sheet pan in the oven at 350 degrees for 5 minutes.
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Nutrition InformationYield 6 Serving Size 1/6 recipe
Amount Per Serving Calories 267Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 373mgCarbohydrates 36gFiber 7gSugar 16gProtein 10g
This post was originally published on April 27, 2020 and updated on August 30, 2021.