Peanut Butter Chocolate “Cookie Dough” Hummus
15.5 oz. can chickpeas, no salt added, rinsed and drained well
2/3 cup peanut butter powder
1/2 cup water
5 tbs. natural peanut butter or almond butter
2 tbs. agave syrup or honey
1/8 tsp. Kosher or flaky salt
Few dashes of cinnamon
5 tbs. dark chocolate chunks
- Place the chickpeas, peanut butter powder, water, peanut butter or almond butter, agave or honey, salt and cinnamon, into a food processor. Blend, scraping down with a spatula as needed, until very smooth.
- Add the chocolate chips into the food processor. Pulse several times until chocolate has visibly broken down into smaller pieces.
- Scoop out into a bowl and enjoy hummus as is, or use as a dip for unsalted crackers or fruit, like strawberries.
- Store covered in the fridge for up to five days.
Enjoy simply with a spoon, or dip into with a cracker like a graham cracker or whole grain cracker that is not very salty.
This sweet, nutty ‘hummus’ is reminiscent of indulgent peanut butter chocolate chip cookie dough. However, every bite is packed with super nutritious, muscle-building foods like peanuts and chickpeas. Whip up a batch and enjoy for a quick mid-afternoon snack or after a workout to support recovery.
Choose agave over honey to make this recipe totally vegan. As is, it is naturally gluten free.