Peanut Butter Cookie Dough Dessert Hummus
Just 10 minutes and a few simple pantry staples to this peanut butter cookie dough dessert hummus! This healthier dessert is easy to make and completely addicting. Vegan, dairy free & gluten free.
This peanut butter cookie dough dessert hummus? Hands down my favorite recipe I’ve shared with you this year.
BOOM. Bold statement, I know.
But seriously. It’s creamy, it’s dreamy and it’s absolutely acceptable to eat with a spoon straight out of the fridge. <— Yes, yes, yes.
It’s packed with peanut butter, warm vanilla flavor, studded with dark chocolate chips. And holy moly I cannot get enough.
Which is a good thing since it took me about five tries to get juuuust right. Now that’s a lotta hummus!
So. It all began a few months ago when they started to carry chocolate and vanilla dessert hummus at our local grocery store. And while completely delicious, those suckers cost about seven dollars for one tiny little container.
Um, no. The cheap-o in me just couldn’t do it. Especially for something I could make with a can of chickpeas and a few basic ingredients I always have in my pantry.
And so, this peanut butter hummus was born. And yes, in case you were wondering, it really does taste like cookie dough. But, like, a healthier version of cookie dough. Made out of chickpeas! And vanilla! And peanut butter!
It’s gluten free, it’s vegan, it’s easy to make. I’m telling you, we are winning at life right here with this hummus.
So … do you have 10 minutes and a few simple pantry staples? Then you are absolutely on your way to dessert and snack time happiness.
Tips & Tricks For This Peanut Butter Cookie Dough Dessert Hummus
- DO NOT skip the chill time for the hummus! I repeat, do not skip it. Because while it already tastes good straight out of the food processor, it tastes FANTASTIC after having time to chill out in the fridge. The flavors meld and get all happy and groovy together. So just do it, okay?
- Let’s talk about the peanut butter. I use a natural, slightly drippy (but not overly so) peanut butter when making this hummus. But regular peanut butter will work just fine.
- Along those lines, you may need to add a touch more almond milk to get the hummus to the consistency that you want (especially if using conventional peanut butter). Keep in mind that the hummus will thicken up as it chills in the fridge. So adjust as you wish. In the pictures, the hummus is straight out of my food processor (but after chilling it takes on the consistency of a very soft cookie dough, for lack of a better way to describe it).
- If you are dairy free or vegan, be sure to check the ingredients on your dark chocolate chips. I like the Enjoy Life brand (<— not sponsored, just what I use).
- And finally, you could absolutely go for another nut butter here instead of the peanut butter. I was originally trying to make this with cashew butter for just a plain vanilla flavor. And while it’s still really good that way, I felt like you could tell that there was a secret ingredient that you just couldn’t quite put your finger on (aka the chickpeas). But with the peanut butter, which has a stronger flavor, you don’t get that at all. So take that as you will.
How To Store Dessert Hummus
This hummus will keep for about 5 to 7 days in an airtight container in the fridge.
Additional No Bake Dessert Recipes You Might Enjoy!
- Brownie Batter Hummus
- Healthier Chocolate Fruit Dip
- Dark Chocolate Fruit & Nut Clusters
- Peanut Butter Pretzel Honey Balls
- No Bake Peanut Butter and Chocolate Tarts
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 (15 ounce) can chickpeas, drained and rinsed well
- ⅓ cup coconut sugar
- ½ cup creamy peanut butter
- ¼ teaspoon fine sea salt
- 3 tablespoons unsweetened plain almond milk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- ¼ cup dark chocolate chips*
- Add the chickpeas, coconut sugar, peanut butter, salt, almond milk, vanilla extract and almond extract to the bowl of a food processor.
- Process for about 1 minute, stopping once halfway through to scrape down the bowl, until the hummus is nice and smooth. If you want to thin out the hummus, add a small splash of almond milk and process again (the hummus will thicken up as it chills in the fridge).
- Transfer to an airtight container, fold in the chocolate, then chill covered in the refrigerator for at least 8 hours (but preferably overnight).
- Serve as desired. Or just eat with a spoon!
*To keep this dairy free / vegan - be sure to use dairy free chocolate chips.
Let’s talk serving - the sky’s the limit really. Serve with fruit, cinnamon crackers, pretzels, anything you can think up!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 173 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 236mg Carbohydrates: 20g Fiber: 3g Sugar: 11g Protein: 6g