This Vegan Cookie Dough Hummus Dip is so easy and delicious! Chickpeas are blended in a food processor with maple syrup, peanut butter, vanilla and salt and then combined with mini chocolate chips. Serve with pretzels or sliced apples. Yields about 2 cups.
Edible cookie dough? Say less.
The first time I had this was with a group of friends. One night a month we all bring a dip or something to share. My friend Nicki brought this vegan cookie dough dip and it took everything in me not to devour the whole bowl. It’s as easy as adding everything, but the mini chocolate chips, into a food processor before stirring in the mini chips. You can serve it with mini pretzel thins, or sliced apples – really anything you think would be good. If I’m being honest, I’d even try it with potato chips.
So easy. So good. And good for you too.
To Make This Vegan Cookie Dough Hummus Dip You Will Need:
- chickpeas – Use canned chickpeas/garbanzo beans for ease.
- maple syrup – Lends sweetness.
- natural peanut butter – Use creamy peanut butter. I like Santa Cruz dark roasted peanut butter (not sponsored).
- pure vanilla extract – Lends distinct warmth and enhances the flavors in this granola.
- kosher salt – Enhances the flavors in this recipe.
- mini chocolate chips – Use milk chocolate or semi-sweet (dairy free too).
- flaky salt – Optional for serving.
In the bowl of your food processor add 1 (15 ounce) can of chickpeas that have been rinsed, drained and patted dry in a kitchen towel. Then add 1/3 cup pure maple syrup, 1/4 cup natural peanut butter, 1 teaspoon pure vanilla extract and a pinch of kosher salt.
Secure the lid.
And process until smooth.
Use a spatula to scrape the sides of the bowl and secure the lid again and process until thoroughly combined.
I recommend removing the blade to check and make sure all of the maple syrup has been incorporated.
Transfer the cookie dough base to a bowl. Measure and add in 1/3 cup of mini chocolate chips.
Stir until combined.
That’s it!
Transfer to a bowl and sprinkle with extra mini chocolate chips and a pinch of flaky salt.
Serve with mini or regular pretzel thins, potato chips, apple slices or anything else you would prefer.
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Enjoy! And if you give this Vegan Cookie Dough Hummus Dip recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Vegan Cookie Dough Hummus Dip
Ingredients
- 1 can chickpeas, rinsed, drained and patted dry
- 1/3 cup pure maple syrup
- 1/4 cup natural peanut butter
- 1 teaspoon pure vanilla extract
- 1 pinch kosher salt
- 1/3 cup mini chocolate chips
- 1 pinch flakey salt, for serving
Instructions
- In the bowl of your food processor add can of chickpeas that have been rinsed, drained and patted dry in a kitchen towel. Then add maple syrup, natural peanut butter, vanilla extract and a pinch of kosher salt. Secure the lid and process until smooth.
- Use a spatula to scrape the sides of the bowl and secure the lid again and process until thoroughly combined.
- Transfer the cookie dough base to a bowl, measure and add in the mini chocolate chips and stir until combined. Alternatively you could remove the blade and mix in the bowl of your food processor.
- Refrigerate until ready to serve. When ready to serve, transfer to a bowl and sprinkle with extra mini chocolate chips and a pinch of flaky salt.
Notes
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