Chocolate Chip Cookie Dough Hummus

I stumbled onto this combination while rummaging through my pantry one afternoon, holding a can of chickpeas in one hand and eyeing a jar of almond butter on the shelf. The thought hit me: what if cookie dough could be healthy? Within minutes, my food processor was humming, and the kitchen smelled like vanilla and maple syrup instead of butter and brown sugar. My daughter wandered in, suspicious at first, then asked for a second spoonful before I'd even finished folding in the chocolate chips.

I brought this to a potluck last spring, nervous that someone would actually try it. The bowl came home empty. Three people asked for the recipe, and one friend admitted she'd made it for her kids' school lunch the next day, tucked into small containers with apple slices. That's when I knew this wasn't just a quirky kitchen experiment—it was something people actually wanted to eat.

Ingredients

• Chickpeas (1 can, 15 oz): Drained and rinsed, they create a creamy base that mimics cookie dough texture while adding protein and fiber that keep you satisfied.
• Nut butter (3 tbsp): Peanut, almond, or cashew—whatever you prefer—adds richness and helps bind everything together into a luxurious dip.
• Maple syrup (3 tbsp): Pure maple syrup tastes infinitely better than honey here; it dissolves smoothly and gives you that authentic cookie dough sweetness.
• Vanilla extract (2 tsp): This is the secret ingredient that makes people pause and ask what makes it taste so good—don't skip it or use imitation.
• Fine sea salt (1/2 tsp): A small amount balances the sweetness and makes all the other flavors pop without tasting salty.
• Milk (2–3 tbsp): Start with less and add gradually; dairy or non-dairy both work, and it's what prevents the dip from feeling thick or pasty.
• Mini chocolate chips (1/3 cup): The whole point—fold them in gently at the end so they stay distinct and don't melt into the hummus.
• Crisp apples (3 medium): Fuji or Gala varieties hold their crunch and provide a clean, bright contrast to the rich dip.

Instructions

Blend the Base:

Combine your chickpeas, nut butter, maple syrup, vanilla, and salt in a food processor and blend until completely smooth, stopping to scrape down the sides. This takes about two minutes of continuous blending, and you'll hear the texture shift from grainy to silky.

Reach the Right Consistency:

Add milk one tablespoon at a time, pulsing between additions, until the mixture loosens into a creamy, dip-able texture. You want it thicker than yogurt but thinner than peanut butter—spreadable but not stiff.

Fold in the Chocolate:

Transfer the hummus to a mixing bowl and gently fold in the chocolate chips using a rubber spatula, being careful not to crush them. The chips should stay whole and speckled throughout.

Prepare Your Apples:

Slice your apples into thin wedges, running the knife right up to the core, then arrange them on a platter or a wooden board. If you're not serving immediately, toss the slices with a tiny squeeze of lemon juice to prevent browning.

Serve and Enjoy:

Scoop the cookie dough hummus into a small bowl and nestle it in the center of your apple slices, or onto a serving platter. Sprinkle a few extra chocolate chips on top if you're feeling fancy.

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My partner came home one evening to find our son and his friend sitting at the kitchen table, sharing a bowl of this hummus with apple slices between them, talking about absolutely nothing important. That's when it became clear—this recipe wasn't winning any chef awards, but it was creating small, easy moments of joy.

Flavor Variations That Work

This recipe is a platform, not a rigid formula. I've made it with tahini instead of nut butter when someone mentioned a tree nut allergy, and it stayed creamy and delicious. I've swapped the chocolate chips for white chocolate chips, crushed pretzels mixed with dark chocolate, or even a drizzle of salted caramel on top. The maple syrup is flexible too—try honey, agave, or even a touch of coconut sugar if you want a slightly different flavor profile.

What to Dip Besides Apples

Apples are the obvious choice, but they're not the only one. Graham crackers work beautifully if you want to lean into the cookie dough vibe, and pretzels add a welcome salty crunch. I've also served it with pear slices, banana rounds, and even small pieces of honeycomb or dense whole-grain bread. The dip itself is rich enough that you don't need much—just enough to taste.

Storage and Make-Ahead Tips

This dip keeps beautifully in the refrigerator for three days in an airtight container, though the chocolate chips may soften slightly as they sit. You can make it up to a day ahead if you're prepping for a gathering, and it actually tastes a little less sweet after sitting overnight, which some people prefer. Just let it sit out for five minutes before serving if it's been refrigerated, so it softens back to that perfect scoopable texture you're after.

• Don't leave it at room temperature for more than two hours, especially if your kitchen is warm.
• If it does soften too much while sitting out, a quick stir with a spoon usually brings it back to shape.
• Make sure your serving bowl is large enough to let people scoop easily without feeling rushed.

Save

This is the kind of recipe you make when you want something that feels like dessert but doesn't require turning on the oven or feeling guilty afterward. It's proof that sometimes the best kitchen discoveries come from looking at what you have and asking a simple what if question.

Questions & Answers

→ Can I substitute the nut butter?

Yes, you can use almond, cashew, or sunflower seed butter depending on your taste preferences or allergy needs.

→ How should I store leftovers?

Store any leftover dip in an airtight container in the refrigerator for up to three days to maintain freshness.

→ Is this suitable for a vegan diet?

It can be made vegan by ensuring you use maple syrup instead of honey and opting for dairy-free chocolate chips.

→ What goes well with this dip?

While apple slices are recommended, graham crackers, pretzels, or fresh pear slices also make excellent dippers.

→ Do I need to cook the chickpeas?

No, simply use a can of chickpeas that have been drained and rinsed thoroughly before blending.