My kids cannot get enough of this Chocolate Chip Cookie Dough Hummus. It’s so easy to make, and perfect for snacks, lunch and even dessert! Also try my kid-friendly Snickerdoodle Hummus, Cake Batter Hummus, Chocolate Hummus, and even Pumpkin Pie Hummus!
Someone pinch me, I think I’m having another dream. Just like the one I had when my kids were eating chocolate hummus.
It’s the dream when the kids are eating beans by the spoonful and claiming “it’s the best thing ever” or “it’s my very best favorite” or the best one yet – “we’re all out? can you make more?”
Oh yes, this dream became real life when I made chocolate hummus, but hold onto your hats folks because there’s another contender in town for the best hummus ever: chocolate chip cookie dough hummus.
The crazy part of this dream, is that it’s not a dream at all. Those quotes up there are WORD FOR WORD what came out of my 8 year old’s mouth, I kid you not.
My 7 year old had some good things to say too, but I couldn’t understand her very well as she was stuffing big spoonfuls of chocolate chip cookie dough hummus into her mouth at the time. But she said them with a smile and asked for more when she was done, so I’m thinking she’s a fan too.
Chocolate Chip Cookie Dough Hummus: Just a Dessert?
Technically speaking, chocolate chip cookie dough hummus is considered a dessert hummus. Also technically speaking, dessert is served after you’ve had dinner.
But here’s the thing: I don’t really care. My kids are willfully eating beans and begging for more and that makes me a happy camper.
They’ve eaten chocolate chip cookie dough hummus as a snack (as-is with a spoon and again with apples to dip), in their school lunch (again with a spoon but this time with celery to dip) AND as dessert (with extra chocolate chips – such a rebel!).
This chocolate chip cookie dough hummus is almost as popular in my house as black bean brownies.
IN FACT, just yesterday in the car on the way home from school, the kids asked me to make BOTH chocolate chip cookie dough hummus AND black bean brownies. True story!
Those people who label foods into technical categories may call it dessert, but I call it a win (and a dream come true!).
It’s actually what gave me the idea to make snickerdoodle hummus and cake batter hummus too!
You might have heard of chocolate chip cookie dough hummus called something else in previous I-gotta-find-a-healthy-dessert-recipe-to-satisfy-my-craving-stat web surfing sessions… healthy cookie dough… egg-less cookie dough… edible raw cookie dough…
It’s all the same really. It’s healthy, it’s egg-less, it’s edible, it’s raw and it tastes like cookie dough.
Oh yeah, and it’s made with beans!
There’s chocolate too of course, but to quote my daughter (the younger one), “I think you put too many chocolate chips in mine mom; I can’t taste the cookie dough.”
Wait. What just happened here? Did you just say TOO MUCH CHOCOLATE and NOT ENOUGH BEANS and you’re 7 YEARS OLD?
All moms across the world need to sit for a moment and bask in the glory of what just happened and realize that THIS CAN BE YOUR LIFE.
You just need a can of beans. (<– yes, it’s strange to say that and yes, it sounds weird but the kids have eaten 2 batches in 2 days and keep asking for more. THAT’s how I know a can of beans will rock your world.)
Tips for Amazing Chocolate Chip Cookie Dough Hummus
Before I offer the recipe, let me share a few random thoughts that have crossed my mind about this life-altering chocolate chip cookie dough hummus:
It’s perfect for a peanut-free school lunch.
Serve it plain with a spoon, with fruit to dip, rolled up in a tortilla… however you want. But my kids took it for lunch and brought home a container that had been finger-licked clean, I can tell you that much.
I prefer this hummus after it’s been chilled in the fridge a few hours.
You certainly don’t have to do that – my kids eat it right out of the blender (this is the one I have and LURVE) – but cold chocolate chip cookie dough hummus reminds me of the times when I used to sneak into the fridge and cut myself a “slice” from that log of raw cookie dough.
Did you ever do that? Try this hummus cold. Do you still do that? We won’t tell.
I used my Blendtec, a high-powered blender that makes cooking and prepping a million times easier.
In the past, I had a big food processor and if you have one of those, that will probably work too. I honestly got rid of mine because I just kept using my blender instead (you can find it here).
The container for my small food processor/immersion blender combo broke during our move from California to Georgia, so I don’t know if that will work or not. However, I think the container itself might be too small.
If you have a regular nothing fancy blender, that should work too. You just might have to blend it longer.
You can use either canned beans or cook dry beans from scratch.
If you use canned beans, I have two thoughts to share.
First, in my recipe testing I noticed that organic beans have less (if any) additives and preservatives compared to conventional beans.
Second, I also noticed that they didn’t cause as many issues with digestion and flatulence as conventional beans.
Now, I don’t know if there is a direct correlation there, but if you’re going to use canned beans, I recommend organic for the flatulence issue alone. This recipe is too good to not make because of excess toots!
Canned beans tend to be just a bit higher in price than dry. However, you can find good prices on canned and stock up for those times you need to make dessert hummus STAT. ALDI carries organic garbanzo beans for a good price, but they’re also available on Amazon.
Whether you buy organic or conventional, rinse the beans them at least 3 times before making this recipe. To rinse, drain the beans into a colander. Pour them into a bowl and cover the beans with water. Swish the beans around the water for about 10-15 seconds and drain into the colander. Repeat the process a total of 3 times.
If you’re cooking beans from scratch, I highly recommend cooking beans in a slow cooker (or the Instant Pot). Not only is it CRAZY easy, but you can make a ton of beans at one time and freeze them in 1 1/2 cup portions. That way you’ll have beans ready to go when the kids (or you) want more chocolate chip cookie dough hummus. Which will happen (heads up).
Just about any type of chocolate is a great topping.
Dark chocolate, semi-sweet chocolate, milk chocolate… chips, chunks, mini-chips, cut up bars, leftover Halloween / Easter / Valentine’s Day / Birthday Party candy… Whatever you have will work.
Folding in the chocolate at the end is the classic method, but you can also portion out plain cookie dough hummus and top with chocolate too. I actually prefer this method of serving because it allows me to control the amount of chocolate I want the kids to have.
I’ve found that about 1 Tbsp of chocolate to 1/4 cup of hummus seems to be the sweet spot. (PS – my kids say mini M&Ms are the best and earned them “cool mom points” at school.)
Do you think we could use it in ice cream?
Maybe scoop out small balls onto a cookie sheet, freeze them and then cut them if necessary before folding into homemade vanilla bean ice cream batter at the last minute? Not a bad idea. Let me know if you give it a try, okay?
Ready to make some Chocolate Chip Cookie Dough Hummus?
I like to make my beans in the Instant Pot in a big batch and freeze the extra for later. But canned beans work well too. Use your price book to stock up so you have plenty on hand!
This is the blender I use to make this recipe super quick and easy. This food processor would work great too.
I can often find chocolate chip rebates in my Ibotta app. I’m always happy to earn money on the food I plan to buy!
Try out any of these AMAZING dessert hummus recipes:
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Chocolate Chip Cookie Dough Hummus
My kids cannot get enough of this chocolate chip cookie dough hummus. They’ve eaten 2 batches in 2 days & don’t even care that it’s made with beans!
- Prep Time: 5 mins
- Cook Time: 5 mins
- Total Time: 10 mins
- Yield: about 2 cups 1x
- Category: Desserts
- Method: Blender
- Cuisine: American
Ingredients
- 1 can of garbanzo beans, drained and rinsed well (or homemade beans from scratch)
- 1/4 cup cashews (level if pieces, slightly heaped if whole)
- 1/4 cup + 2 Tbsp maple syrup*
- 2 tsp vanilla extract (homemade vanilla extract)
- 3 Tbsp rolled oats
- 1/8 – 1/4 tsp salt*
- 1/4 – 1/3 cup chocolate chips
Instructions
- Combine all the ingredients except the chocolate chips in a blender or food processor. See notes for the maple syrup and salt.
- Blend or puree the ingredients until everything is smooth and combined well, about 2 minutes.
- Fold in the chocolate chips and serve; alternatively, store the hummus plain and add chocolate chips just before serving.
Notes
* Maple Syrup: Adjust the amount of maple syrup to your liking. You might be able to get away with less, but we’ve found that this amount is just enough to counteract the “bean” taste that kids seem to struggle with. You also might find yourself needing less the more times you make it, as your taste buds will adjust.
* Salt: If you’re using canned beans and/or salted cashews, start with 1/8 tsp of salt. Taste the hummus when it’s done and add more as desired.
Adapted from Chocolate Covered Katie
Question. I’m not a fan of cashews, could another nut be substituted without compromising the recipe? I’m thinking walnuts..
Hello Annie,
No worries. You can absolutely swap cashews for walnuts! Thank you for posting.
Hey Tiffany!
I made another batch of your chocolate chip cookie dough hummus yesterday, and I’ve gotta tell you, it’s better than the last one! The first version I made, I didn’t have any rolled oats, so it was all runny! And, in this second version, I used pure maple syrup instead of Mrs. Butterworth’s syrup. This maple syrup is made by “Maple Gold”, made in Canada! Sure it’s $20 a bottle, but it lasts longer as it’s thinner! Even better, it’s not too sweet and not too sour, but just right! Interestingly enough, the rolled oats and sunflower seeds actually blend together very well, so you can’t tell which is which, as the flavors seem to either complement or even neutralize each other. Either way, it tastes like cookie dough with a bit of nutty zing! The funny thing is I still have tootarootskies afterwards, despite the fact that I rinsed the beans rather well in a strainer with cold water.
Love this stuff! Would you be able to provide nutritional information (calories, etc.)?
Haven’t made this yet, but to respond to the texture problem some people seem to be having, try pressure cooking the garbanzos 55 minutes instead of 45 — makes a world of difference when making plain hummus. I like the hummus that’s somewhere between whipped cream and cream cheese, smooth and non-grainy, and the only way I’ve found to do it is pressure 55 minutes. I tried peeling the 45 minute beans,, I tried canned, I tried peeling canned (I don’t like canned beans)…
Hi. I made this cookie dough hummus today and absolutely love it! This will definitely be a go-to recipe when I want something sweet. This is the first recipe of yours I have tried and am excited to make more. Thank you.
★★★★★
Yay! So glad you liked it, Shay!
Can you bake this into cookies?
I haven’t done that, but I’m thinking it wouldn’t be the classic cookie texture you’re looking for. You’re better off making my healthier chocolate chip cookie recipe instead: https://dontwastethecrumbs.com/healthy-chocolate-chip-cookies/
Awesome!
My daughter and I tried your hummus this morning and it is very tasty! I don’t taste the beans at all even though I love chickpeas straight out of the can. We used minimal salt and might replace some of the maple syrup with more oats next time as we love oats as well.
This looks much simpler than the site you adapted it from.
★★★★★
When I make hummus I boil the canned ones for about 45 minutes. Then I puree them after they thoroughly cool. They come out creamy without texture. Perhaps that will help with the texture.
★★★★★
Great idea Cathie – thank you for sharing!
Yes, I do this also to both canned and home cooked beans. I read that you cover the beans with fresh water and add 1/2 tsp. of baking soda. Cook at a simmer- and ensure that it doesn’t boil over. This helps the beans break down faster and no need to peel the beans! Only takes 20 -30 mins. You drain the beans and carry on with the recipe. Makes the hummus very creamy as Cathie said. Tammy, I love your recipe!
★★★★★
Laura,
Thank you for your comment! 🙂
I have found that to get the creamiest hummus when using canned beans is to first take off the skins before blending. Also I love Goya brand beans for their best flavor and size-wise.
Could I replace some of the maple syrup with applesauce to lower the amount of added sugar?
You probably can Julia, but I would do it one tablespoon at a time so you don’t effect the texture of the outcome. And keep in mind you’ll have a slightly different flavored hummus as well.