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What? Cookie dough for lunch? This cookie dough hummus is made with garbanzo beans, is vegan, oil free, and plant based – so yes, it’s actually somewhat good for you! In fact, you don’t even have to “sneak” it into your kids’ lunch boxes in order to get them to eat their beans!
This dessert hummus is made with chickpeas – or garbanzo beans. Chickpeas are actually a legume and considered a highly nutrient-rich food. They are high in protein, fiber, and several important vitamins and minerals.
This recipe calls for a 15 ounce can of garbanzo beans. Some cooks like to cook their own garbanzo beans. I usually find I don’t have time for that. I do not pinch the skins off – but some people swear by it, saying their hummus is smoother. Personally, I don’t have the patience for that – plus, I would think that you’d be giving up some of that important fiber if you lose the skins. If you want to, pinch away (eye roll – really/not really).
When you drain the chickpeas, make sure to save the liquid from the can. We will be using this when making the cookie dough hummus. The liquid is called aquafaba and is used in serval capacities by vegan cooks – including as an egg and oil replacer.
I make my cookie dough hummus in a high-speed blender. It probably (unfortunately) works better in a food processor (which is on my wish list!) Do NOT attempt to make hummus in a regular blender! It’s challenging enough to make in a high-speed blender, but is doable.
Add the chickpeas, peanut butter, a little brown sugar, vanilla and salt. If you are allergic to peanut butter, then try sun butter. You are mainly adding the peanut butter for the texture and sun butter will do just as well.
Tahini is an important ingredient to have on hand in a plant-based kitchen. It adds a depth of flavor and a “mouth feel” that you might miss out on when not using oil. If you do not have it on hand, just use a little extra aquafaba instead. So this aquafaba….what if you didn’t read through the directions and threw out the liquid when you drained the chickpeas? Don’t stress – you can replace with a plant milk of your choice. It will be fine:)
Another interesting ingredient I use is baking soda. This is purely for the raw cookie dough taste sensation. Really and truly. Now tell the truth, don’t you remember those happy days before we knew any better?
Blend it all (except the chocolate chips) together until you have a smooth cookie dough texture. If you are making in the food processor, it will be smooth sailing for you. Just process till done. If you are making in a high speed blender, you might need to take a pause and with a spatula, shift the sweet hummus around in the blender some.
When it’s finished add the chocolate chips. Also, add a pinch or two of salt to taste. I didn’t include salt in the ingredient list since we are using the liquid (aquafaba) from the can, some is saltier than others and nobody likes a salty cookie dough. Right?
Dip cookies, pretzels or fruit. Spread on toast or waffles. Or just eat with a spoon…
If you like this Cookie Dough Hummus, You should try my Black Bean Brownie Batter Hummus!
Cookie Dough Hummus
- 1 15 ounce can garbanzo beans drained - save the liquid
- 1/3 cup peanut butter
- 1/3 cup brown sugar
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup aquafaba (liquid from bean can) more if necessary
- 1/2 Tablespoon tahini
- 1/3 cup chocolate chips vegan
- pinch of salt to taste
- Drain garbanzo beans and reserve liquid.
- Put all ingredients except chocolate chips in a high speed blender or food processor.
- Blend or process till smooth, adding more of the aquafaba liquid if necessary, teaspoon by teaspoon.
- Remove from blender and put into a medium mixing bowl. Stir in chocolate chips. Taste and add a pinch of salt if desired.