Chocolate Chip Cookie Dough Hummus

I stumbled onto this combination quite by accident, actually—I'd been snacking on hummus and apples one afternoon when a handful of chocolate chips fell into the bowl, and instead of fishing them out, I just stirred them in. The result was so good I started making it intentionally, and now it's become my go-to when I want something that feels indulgent but doesn't require heating up the oven.

I brought this to a potluck once thinking nobody would touch a chickpea dip, but it disappeared faster than the brownies—everyone was asking for the recipe before dessert was even served. That's when I realized this isn't a compromise treat; it's genuinely delicious in its own right.

Ingredients

• Chickpeas (1 can, drained and rinsed): They're the secret protein base that makes this dip smooth and creamy; rinsing them removes the starchy liquid that would make everything gummy.
• Creamy nut butter (3 tbsp): Peanut, almond, or cashew all work beautifully—pick whichever you have on hand or love most; it adds richness that deepens the flavor.
• Pure maple syrup or honey (3 tbsp): This is what gives you that cookie-dough sweetness without tasting medicinal or artificial.
• Pure vanilla extract (2 tsp): Don't skip this or use imitation; it's what makes people say it tastes like actual dessert.
• Fine sea salt (1/2 tsp): A pinch of salt balances the sweetness and makes every flavor pop.
• Milk, dairy or non-dairy (2–3 tbsp): Add this gradually until you hit that perfect dippable texture—too thick and it's a spread, too thin and it falls apart.
• Mini semisweet chocolate chips (1/3 cup): These fold in at the end so they stay whole and give you those satisfying chocolate bites.
• Crisp apples for serving (3 medium): Fuji or Gala varieties stay crisp longer and have natural sweetness that complements the hummus.

Instructions

Blend the base:

Add chickpeas, nut butter, maple syrup, vanilla, and salt to a food processor and blend until completely smooth, stopping to scrape down the sides—this usually takes about a minute. You want zero grittiness.

Reach the right texture:

Pour in milk one tablespoon at a time, pulsing between additions until the mixture looks like soft-serve ice cream consistency. It should mound slightly when you scoop it but still slip off a spoon.

Fold in the chocolate:

Transfer to a bowl and gently fold in the chocolate chips with a rubber spatula—this keeps them whole rather than breaking them up. A few will inevitably sink, but that's part of the charm.

Assemble and serve:

Slice your apples and arrange them on a platter, then scoop the hummus into a small bowl in the center. Scatter a few extra chocolate chips on top for that finishing-touch appeal.

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My niece, who's usually suspicious of anything healthy-looking, asked for seconds without being prompted—and that's when I knew this dip had transcended the "wellness food" category entirely. It became something everyone actually wanted to eat.

Storage and Make-Ahead

Keep leftovers in an airtight container in the refrigerator for up to three days, though honestly it never lasts that long in my house. You can make the hummus base the night before and fold in the chocolate chips just before serving if you want to skip a step on party day.

Substitutions and Variations

For a nut-free version, sunflower seed butter works beautifully and tastes almost identical. If you're vegan, swap honey for maple syrup and use dairy-free chocolate chips and plant-based milk. Graham crackers, pretzels, or even fresh pear slices make excellent dipping alternatives when you want to switch things up.

Why This Works

The genius of this combination is that you're getting the satisfaction of cookie dough—sweetness, chocolate, that indulgent feeling—alongside actual nutrition. The apples cut through the richness with natural tartness and keep the whole thing feeling refreshing rather than heavy. It's the kind of snack that proves healthy eating and genuine pleasure aren't mutually exclusive.

• Make it just before guests arrive so the apples stay crisp and the hummus is at its creamiest.
• If chocolate chips are a concern for allergens, keep a small batch chip-free and label it clearly.
• This also works beautifully as an afternoon pick-me-up when you need protein and something sweet but don't want to commit to a full dessert.

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This recipe proves that you don't need complicated ingredients or hours in the kitchen to create something that feels special. It's one of those rare treats that makes everyone happy, every single time.

Recipe FAQs

→ Can I make this nut-free?

Yes, simply substitute the nut butter with sunflower seed butter to ensure the dip remains safe for those with nut allergies.

→ How long do leftovers last?

You can store the hummus in an airtight container in the refrigerator for up to 3 days, though it is best served fresh.

→ Is this dip vegan-friendly?

To make it vegan, use maple syrup instead of honey and ensure your chocolate chips are labeled dairy-free.

→ What pairs well with this hummus?

While crisp apple slices are the classic choice, graham crackers, pretzels, or even celery sticks make excellent dippers.

→ Do I need to cook the chickpeas?

No, simply drain and rinse a can of chickpeas thoroughly before adding them to the food processor.