Low Sodium Vegan Cookie Dough Hummus

Total time10 min

Prep time10 min

Cook time0 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 can (15 oz) chickpeas, drained and rinsed
Wholesome Pantry Organic Chickpeas, 16 oz Sprouts Farmers Market No Salt Added** Garbanzo Beans 15.5 OZ 365 by Whole Foods Market Organic Unsalted Garbanzo Beans, 13.4 oz Organic Garbanzo Beans, 15 oz Organic Low Sodium Garbanzo Beans, 15 oz
See all
¼ cup almond butter
3 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp vanilla extract
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2–3 tbsp water, as needed
⅓ cup vegan chocolate chips

For serving

graham crackers or apple slices, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Add the chickpeas, almond butter, maple syrup, melted coconut oil, vanilla extract, and salt to a food processor. Process for about 1 minute, until the mixture begins to come together.
2
Scrape down the sides with a rubber spatula, then process for another 1–2 minutes, adding water 1 tablespoon at a time, until the hummus is smooth and creamy — it should hold its shape when scooped but spread easily.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!