Dessert hummus that tastes like peanut butter cookie dough, what more is there to say?! Oh! Packed with protein…now that’s it!
Maybe you’re reading this recipe’s title and saying, “Chickpeas in my dessert?!” Well, trust me! For all intents and purposes, this may as well be called “edible peanut butter cookie dough.” The chickpeas are on a covert op to add protein and substance, otherwise you’d be eating straight peanut butter…not that there’s anything wrong with that! I do that nearly every day!
Aside from the chickpeas, this dessert hummus has little in common with the typical zesty carrot dip, so don’t let the word “hummus” throw you. Rather, this dessert(or snack) tastes like peanut butter cookie dough! Anytime I make a batch, I can’t stop eating it! I see the protein from the garbanzo beans and peanut butter, though, as my permission to eat it throughout the day, whenever I crave it.
And it’s SO easy: 7 ingredients in a blender, and you’re done! Make sure to drain and rinse the chickpeas thoroughly, and picking out any stray skins will make the hummus even more smooth and creamy. You don’t have to stress over it, though; I typically leave most of them in and just puree the dip until smooth. A few extra minutes does the trick! This recipe uses natural peanut butter, which I highly recommend as it has fewer preservatives. It also lets you adjust the sugar to your own preference. If you use Skippy or Jif type peanut butter, you may need to add less sugar or more milk, and the texture will be different. For milk, I used almond milk, but regular dairy milk, or other unsweetened non-dairy milks, such as soy milk would work. I would avoid coconut milk, though, as the flavor will distract from the pure peanut butter cookie flavor. I think this dip tastes best thick to mimic cookie dough, but if you’re dipping something into it, you may find an extra tablespoon or two of milk gives a better texture. Start with less, and add until the dip reaches your desired consistency.
How to eat this, other than right out of the blender? It’s perfect on fruit, like bananas and apple slices. It makes a snack of pretzels or graham crackers extra tasty and much more filling. You can top it with a little yogurt or granola or even put a dollop on a scoop of ice cream. It really does work as a wholesome snack or as an addition to something sweet. My favorite way to eat it is as it is, by the spoonful, maybe even with a little extra peanut butter swirled in…
If you’re that person that would rather eat the cookie dough without baking it, or that person that’s OBSESSED with peanut butter, or that person that loves dessert that offers something nutritional, then this is for you! Go ahead and have seconds!
PEANUT BUTTER COOKIE DESSERT HUMMUS (V, GF, DF, SD)
Yield: approximately 2 cups
What You'll Need:
1 can chickpeas, drained and rinsed (I love the GOYA brand; they have the best quality I’ve tried, much bigger and softer!)
¼ cup natural peanut butter
¼ cup PB2 powder (this is powder made from defatted peanuts, kind of like peanut flour; most large supermarkets carry it)
1-2 tablespoons brown sugar (I used 1½ tbsp)
2-4 tablespoons milk (non-dairy, if preferred)
2 teaspoons pure vanilla extract
Pinch sea salt (if your peanut butter is salted, just a very small pinch should do)
How To Make it
1. Pat the chickpeas slightly to avoid excess water being added, then empty them into the bowl of a food processor or large blender.
2. Add the rest of the ingredients, and process together on high for 1-2 minutes.
3. Scrape down the sides, and process again for an additional 1-2 minutes, or until smooth and creamy. Taste and adjust sugar and salt according to your preference. Add more milk, if desired.
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Abby
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