This high protein, high fiber chocolate chip hummus dip is a perfect afternoon snack, sure to be enjoyed by everyone since it tastes more like cookie dough than hummus!
A few weeks ago I visited my friend Kari and her brand new baby. While I loved chatting with Kari and snuggling her sweet baby boy, I have to say the highlight of my time at her house was the chocolate chip hummus she shared with me ;).
When she first asked, “Do you want to try some chocolate chip hummus?” I was skeptical (to put it mildly). Did she mean garlic and tahini mixed with chocolate chips?? Ew. But then I remembered: nothing bad ever comes out of Kari’s kitchen. Her food constantly blows my mind. So I said yes.
And you know what? Turns out chocolate chip hummus is pretty incredible.
In reality, this sweet and hearty dip tastes a lot more like cookie dough than hummus. But to call it cookie dough would be wrong, because it’s considerably healthier and pairs perfectly with sliced fruit, celery, graham crackers, and so on.
Obviously I asked her for the recipe, which she kindly tracked down for me from a friend who’d made the hummus. From there I started experimenting (typical) until I came up with a version that was not only delicious, but healthy enough to serve my kids as a snack.
You can definitely customize this recipe for your family’s tastes – sub in your favorite nut butter, add raisins instead of chocolate chips, or use even less sweetener if you prefer.
Let me know how you like it and if you come up with any other yummy dipping accoutrements!
- ½ cup cooked or canned garbanzo beans (if using canned, make sure to drain and rinse)
- ½ cup rolled oats
- ½ cup almond butter (I used Justin's vanilla almond butter, which is slightly sweet)
- 1 Tbsp brown sugar
- 1 Tbsp honey
- ½ tsp vanilla extract
- 2 Tbsp almond milk, other milk or water
- ½ cup mini chocolate chips (or chopped dark chocolate)
- Place garbanzo beans and nut butter in a food processor and blend until beans have broken up.
- Add the oats, sugar, honey, vanilla and almond milk and blend until smooth. Mixture should be soft and creamy like hummus. If it's not, add another 1-2 Tbsp milk or water if needed.
- Remove to a bowl and stir in chocolate chips.
- Serve with sliced fruit, berries, crackers, Annie's Bunnies, etc.
Recipe adapted from this recipe, via ABC's The Chew:
22 Comments
Anamika
March 19, 2016 at 4:46 amI would like to have this Chocolate Chip Hummus now! My mouth is watering.
Sonia
April 7, 2016 at 3:33 pmI wonder if I can replace the oats with something.
Amelia Winslow
April 7, 2016 at 9:24 pmHi Sonia, I’m not sure because I haven’t experimented, but maybe you could replace the oats with cooked brown rice or shredded coconut flakes?
Chelsea Kordas
August 21, 2016 at 3:59 pmHow long does this last? Sounds like something I’d like to have on hand ALWAYS! Thanks for sharing!
Brent Winter
August 22, 2016 at 7:47 amThe chocolate chips aren’t listed anywhere in the instructions. How do you incorporate them into the hummus?
Corey
August 22, 2016 at 1:46 pmThis is absolutely delicious! Tastes like cookie dough!!
Emilia
August 22, 2016 at 7:55 pmMy kid is allergic to nuts. Any idea how I could replace the almond butter? Thanks.
Amelia Winslow
August 23, 2016 at 6:51 amSunflower seed butter is a great alternative!
Amelia Winslow
August 23, 2016 at 6:51 amI agree, Corey! Like cookie dough but much healthier 🙂
Amelia Winslow
August 23, 2016 at 6:53 amThanks, Brent – will fix this glitch right away.
Amelia Winslow
August 23, 2016 at 6:54 amLasts 3-4 days in an airtight container in the fridge. Yes, we almost always have it on-hand!
Theresa
August 23, 2016 at 7:30 pmI am going to use Wowbutter(soy butter) for my son.
Amy
August 24, 2016 at 12:12 amGarbanzo beans are hard to come by in supermarkets in the UK.. any ideas?
Amelia Winslow
August 24, 2016 at 10:29 amYou could use Cannelloni or Great Northern or any white bean in place of garbanzos. The texture might be softer, FYI.
Tyler
August 24, 2016 at 12:57 pmThis looks like a great dish to take on a camping trip! Any idea on how long it keeps?
Tracy Bramley
August 24, 2016 at 1:21 pmGarbanzo beans are chickpeas which available in every UK high steet supermarket. If you shop in Tesco then check out the International aisle as the chickpeas are about 40p per tin. This looks a fab recipe which I will try this weeknd
Karen
August 24, 2016 at 4:50 pmHi Amy, Garbanzo beans are just chickpeas. They’re called Garbanzo beans in the US, like an aubergine is called an egg plant in the US for instance.
Kelly
August 25, 2016 at 4:06 amThis recipie is from Chocolate Covered Katie, I’ve been making hers for years
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
Amelia Winslow
August 28, 2016 at 6:08 pmLots of people make sweet hummuses. I didn’t take this recipe from anyone, I created it. I love that we cooks have many options when searching for recipes, though, and I like some of Katie’s other recipes too.
Amelia Winslow
August 28, 2016 at 6:08 pm3 days in the fridge is my recommendation.
Annie
September 27, 2016 at 11:36 amCould you use a blender instead of a food processor?
Amelia Winslow
September 29, 2016 at 1:19 pmA blender would work fine, as long as it’s fairly high powered and fits the batch size of the hummus. A hand blender (also known as immersion or wand blender) would probably be better than a traditional blender if you don’t have a food processor.