Chocolate Chip Cookie Dough

My daughter came home from a playdate raving about "cookie dough hummus" and I thought she'd misheard. Turns out her friend's mom had created this genius fusion that tastes like indulgence but hides chickpeas inside. I was skeptical until I tasted it—that creamy, slightly sweet base with chocolate chips hitting just right. Now it's become my secret weapon for sneaking protein into dessert without anyone realizing it.

I made this for a potluck where everyone brought desserts, and honestly, people kept coming back to the hummus plate. One friend kept asking what was in it because she couldn't place the flavor, which made revealing the chickpea secret even more satisfying. That moment sealed it for me—this recipe is pure pleasure disguised as health food.

Ingredients

• Chickpeas (1 can, drained and rinsed): The creamy backbone that makes this work; draining and rinsing removes excess starch so your hummus stays smooth rather than gritty.
• Nut butter (3 tbsp): Almond or cashew adds richness and helps bind everything together, but sunflower seed butter works beautifully if you're avoiding nuts.
• Maple syrup or honey (1/4 cup): Sweet enough to taste indulgent but not so much that it overwhelms the earthiness of the chickpeas.
• Vanilla extract (2 tsp): A splash of vanilla makes people say "what is that flavor?" before you tell them.
• Sea salt (1/8 tsp): A tiny pinch brings out sweetness and prevents the hummus from tasting one-dimensional.
• Milk (2–3 tbsp as needed): Helps you dial in the texture; add slowly because you can always add more, but you can't take it back.
• Mini semi-sweet chocolate chips (1/3 cup): Choose good quality ones because they're the stars here; fold them in gently so they stay whole and visible.
• Fresh fruit (2 cups assorted): Apple slices, strawberries, and grapes work best; the tartness balances the sweetness perfectly.

Instructions

Blend the foundation:

In your food processor, combine chickpeas, nut butter, maple syrup, vanilla, and salt, then blend until the mixture is completely smooth. You'll hear the processor working hard at first—that's normal as the chickpeas break down into something creamy and luxurious.

Reach the right consistency:

Add milk one tablespoon at a time, blending between additions until you have something that looks like soft hummus, not nut butter. The goal is dip-like and spoonable, so take your time here.

Fold in the treasure:

Transfer everything to a bowl and use a spatula to gently fold in chocolate chips, being careful not to pulverize them. You want them whole and visible, giving every scoop a surprise.

Serve and enjoy:

Serve immediately with fresh fruit or chill for up to 4 days in an airtight container. Cold or room temperature, it's equally delicious.

Save

There's something magical about watching someone eat this for the first time and then ask, "Wait, is this hummus?" Their face shifts from surprise to delight when you explain it's chickpeas, and suddenly they're thinking about all the protein-packed snacks they've been missing. That's when you know you've landed on something real.

Why This Works as a Dessert Hack

Traditional hummus gets made savory with tahini and lemon, but swap those for maple syrup and vanilla, and the chickpeas transform into something sweet and luxurious. The nut butter adds richness without requiring cream or butter, and the texture ends up silkier than any cookie dough you'd make the traditional way. It's familiar enough to feel indulgent but honest enough to feel like a real snack you can serve to anyone.

Customizing Your Version

The beauty of this recipe is that it adapts to what you have on hand or what you're avoiding. If nuts are off limits, sunflower seed butter works just as well and brings a slightly nuttier flavor to compensate. You can adjust the sweetness up or down depending on your fruit choices—if you're serving it with tart apples, you might want a touch more maple syrup.

Storage and Make-Ahead Magic

This hummus keeps beautifully in the fridge for up to 4 days, making it perfect for meal prep or last-minute entertaining. The chocolate chips soften slightly when chilled, which somehow makes them taste even better.

• Store in an airtight container so it doesn't absorb refrigerator flavors.
• If it thickens too much in the fridge, let it come to room temperature for 15 minutes before serving.
• You can also freeze it for up to 3 months, then thaw overnight in the fridge for later use.

Save

This recipe proves that healthy eating doesn't have to feel like deprivation—sometimes it just needs chocolate chips and the right company. Serve it, watch people's faces light up, and enjoy being the person who figured this out.

Recipe FAQs

→ What gives the dip its creamy texture?

The creamy texture comes from blending chickpeas with nut butter and a splash of milk until smooth, creating a luscious base.

→ Can I make this without nuts?

Yes, substitute the nut butter with sunflower seed butter and choose nut-free chocolate chips to keep it nut-free.

→ How do I adjust the sweetness?

Adjust sweetness by adding more or less maple syrup or honey according to your taste preferences.

→ What fruits pair best with this dip?

Fresh fruits like apple slices, strawberries, banana, and grapes complement the sweet, chocolatey dip perfectly.

→ Can this dip be stored?

Yes, refrigerate in an airtight container for up to 4 days to maintain freshness and flavor.