Low Iodine Vegan Cookie Dough Hummus
Total time10 min
Prep time10 min
Cook time0 min
4.9(29)
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Learn more →Ingredients
6 servings
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup almond butter
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- ¼ tsp salt
- 2–3 tbsp water, as needed
- ⅓ cup vegan chocolate chips
For serving
- graham crackers or apple slices, for serving (optional)
Can be omittedgraham crackers
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.
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