Vegan Cookie Dough Hummus
Cookie dough as a snack you can feel genuinely good about — that's exactly what this creamy, chocolate-studded dip delivers. Chickpeas form the base, blended smooth with almond butter, maple syrup, melted coconut oil, and a splash of vanilla until the whole thing tastes uncannily like the real deal. Every ingredient is entirely plant-based, so there's no dairy, no eggs, and nothing to second-guess when you're passing the bowl around. The vegan chocolate chips folded in at the end give you those classic pockets of melty goodness in every scoop. It comes together in a food processor in just a few minutes and makes enough to serve six, which means it's equally at home at a party or as a weeknight treat. Scoop it up with apple slices for something fresh and bright, or go full dessert mode with graham crackers — either way, it disappears fast.
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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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