Name: 10-Minute Cookie Dough Dessert Hummus (Chickpea Cookie Dough)
Prep time: 10 min
Total time: 10 min
Ingredients: 1 ½ cups chickpeas* (425 g); ¼ cup tahini (60 mL); 1 tsp vanilla extract (5 mL); 2-3 Tbsp water (30 to 45 mL); ¾ cup chopped white chocolate (melted, 125 g); ½ cup dark or semi-sweet chocolate (chips or chunks, 85 g)

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You only need 10 minutes to make this healthier cookie dough dessert hummus. I always have it prepped in the fridge for when my sweet tooth kicks in! And since it’s made with chickpeas, it packs in protein and fiber. Enjoy it on its own or as a dip with fruit or graham crackers.

Dipping apples in healthy dessert hummus

Am I chickpea-obsessed? Maybe, but they are filled with protein and fiber, cheap, and shelf-stable in both their dried and canned form. That’s a pretty great ingredient if you ask me!

Over the years, I’ve made hundreds of chickpea recipes. Both sweet and savory, but I love making sweets because it’s so unexpected. And the nutritionist in me loves sneaky ways to incorporate more nutrients into the things we love.

So for the times when you can’t wait around to bake a batch of chickpea cookies, we chickpea cookie dough.

Chocolate chip cookie dough hummus in a cup

Chickpeas and tahini in a food processor

grab these Ingredients

Jump to the recipe card for the quantities.

Chickpeas: You can use a can of chickpeas for ease, but I prefer soaking and cooking my own chickpeas for this recipe because they have a more neutral flavor. Canned chickpeas are often packed in brine, which can make dessert hummus too salty.
Tahini: Be it savory or sweet hummus, tahini is the next most important ingredient! It’s a smooth paste made from sesame seeds (find it in the international aisle of the grocery store).
Vanilla: We’ll add a dash of vanilla extract to bring out the sweetness.
White Chocolate: Melted white chocolate adds creamy sweetness, transforming the humble chickpea into chickpea cookie dough!
Dark Chocolate: Finally, the chocolate chips! You can use dark or semi-sweet chocolate, either chips, chunks, or roughly chopped (I can’t get chocolate chips over here in Europe, so roughly chopped it is!).

Melted white chocolate and dessert hummus — You might wonder why so much chocolate in a hummus – well, because it’s still dessert! So, yes, there is sugar.

This recipe is so simple to make with just a food processor! Here’s a quick overview. Jump to the recipe card for the full instructions.

Blend everything but the chocolate until smooth.
Stir in the melted white chocolate.
Fold in the chocolate chips.
Enjoy with fruit, crackers, on its own as an appetizer or just a snack!

Mixing chocolate chips into dessert hummus — If the hummus is too hot, let it cool before adding the chocolate chips so they don’t melt.

more better for you sweets

White Chocolate Chickpea Blondies (No Peanut Butter)

45 minutes

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45 minutes

High Protein Cottage Cheese Cookie Dough

5 minutes

Vegan Marshmallow Fluff

15 minutes

A scoop of chocolate chip cookie dough hummus

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10-Minute Cookie Dough Dessert Hummus (Chickpea Cookie Dough)

4.55 from 11 ratings

By: Sarah Bond

Prep: 10

Total: 10

Servings: 1/2 cup servings

You only need 10 minutes to make this healthier cookie dough dessert hummus. I always have prepped in the fridge for when my sweet tooth kicks in! And since it's made with chickpeas, it packs in protein and fiber. Enjoy it on its own or as a dip with fruit or graham crackers.

Ingredients

▢ 1 ½ cups chickpeas*, 425 g
▢ ¼ cup tahini, 60 mL
▢ 1 tsp vanilla extract, 5 mL
▢ 2-3 Tbsp water, 30 to 45 mL
▢ ¾ cup chopped white chocolate, melted, 125 g
▢ ½ cup dark or semi-sweet chocolate, chips or chunks, 85 g

Instructions

Blend: In a food processor, combine chickpeas, tahini, and vanilla. Add water, a tablespoon at a time, until mixture is well-blended and creamy.
Chocolate: Stir melted white chocolate into chickpea mixture. If mixture becomes less fluffy (or a bit gluey), blitz it in the food processor a few times. Cool hummus if it is warm, then stir in chocolate chips.
Serve: For best results, refrigerate for an hour before serving. Serve cold with apples, crackers, toast, or spoons!

Notes

*For this recipe, I prefer using dry chickpeas that I soak and cook myself. They have a more neutral flavor than canned chickpeas, which are often stored in a salty brine. If using canned chickpeas, use 1 can and rinse the chickpeas well.

Storage: This will last in the fridge in an airtight container for up to 4 days. It can get hard in the fridge, so just let it warm up for 15 minutes before digging in.

Nutrition

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

4.55 from 11 votes (10 ratings without comment)

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