Cookie Dough Hummus

My sister-in-law had a hummus party on Labor Day weekend. She asked the guests to bring a hummus dish to be judged, and she provided the crackers, pretzels, and other food items to dip into the spreads.
To be honest, I am not a big fan of hummus. I made a red pepper hummus last year, but was a bit underwhelmed by it. Not knowing what in the world I was going to make, my friend Wendy  suggested making hummus cookies. That took me to a google search, where cookie dough hummus recipes kept popping up. This recipe comes from The Wannabe Chef, and I must say I was quite surprised and pleased with the results. It didn’t taste like hummus; it tasted like a very sweet yet earthy dessert dip. My three year old daughter LOVED it and ate several spoonfuls. In fact, I handed her a pretzel dipped in it, and she proceeded to lick the hummus off and leave the pretzel behind. (My daughter also loves pretzels, by the way).
In case you’re wondering, my dish did not win first place. My other sister-in-law’s Greek hummus spread won. I wish I could tell you how that tasted, but as I said, I am not a huge hummus fan. This is my one exception. 🙂


Cookie Dough Hummus
Prep time
Total time
Serves: 8-12
  • 1 large can garbanzo beans (about 1&3/4 cups)
  • ½ cup creamy peanut butter
  • ¾ cup pure maple syrup
  • 1 Tablespoon pure vanilla extract
  • ½ cup miniature chocolate chips
  1. Rinse the garbanzo beans in a colander. Carefully peel off the skin from each bean, discarding the skins.
  2. Place the peeled beans, peanut butter, maple syrup, and vanilla extract in a stand mixer. Beat on the highest setting for ten minutes, scraping down sides of bowl every two minutes.
  3. Stir in the chocolate chips. Chill.
  4. Serve with pretzels or animal crackers.
The most time-consuming part of this recipe is peeling the skin off of the garbanzo beans.

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