Cookie Dough Hummus (3 Ways!)
Servings: 2 cups
Calories: 134kcal
Ingredients
Chocolate Chip
- 1 (19 oz) can chickpeas
- ¼ cup maple syrup plus additional to taste
- ¼ cup almond butter
- 2 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- ½ cup chocolate chips plus additional as desired
Peanut Butter
- 1 (19 oz) can chickpeas
- ¼ cup honey plus additional to taste
- ½ cup peanut butter
- 1 teaspoon vanilla
- ½ teaspoon fine sea salt
Snickerdoodle
- 2 cups white beans use homemade for best flavor, or sub chickpeas (1 can)
- ¼ cup agave syrup plus additional to taste
- ¼ cup cashew butter
- 2 teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon cream of tartar
- ¼ teaspoon fine sea salt
Instructions
- Drain the aquafaba and then rinse the beans and set aside.
- Add everything except the beans (and chocolate chips for the chocolate chip version) to the bowl of a food processor. Blend on high for one minute until combined and creamy.
- Add the beans and process for a minute then remove the lid and scrape down the edges. Process for an additional minute then pause to scrape the edges again. Repeat 1-2 additional times until smooth and creamy. If it seems like it might be too thick, add an additional 1 tablespoon of water after each step until it is how you like it.
- Taste and add sweetener if needed, starting with 1 tablespoon and pulse again to incorporate.
- Stir in the chocolate chips (for the chocolate chip cookie dough version).
- Chill in the refrigerator until ready to serve.
Notes
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
*Nutrition calculated based on chocolate chip version.
Nutrition
Serving: 0.25cup | Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 147mg | Potassium: 115mg | Fiber: 1g | Sugar: 13g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 46mg | Iron: 0.3mg
