Chocolate Chip Cookie Dough Hummus with Fruit
20min
0min
5
285
Chef's Note
For the best texture, make sure to process the chickpeas until completely smooth. If you find the hummus too thick, add 1-2 tablespoons of water or plant milk. This hummus can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
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Ingredients
1 15-oz can, drained and rinsed chickpeas
3 tablespoons tahini
1/4 cup maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup mini chocolate chips
2 tablespoons oat flour
1 cup, sliced strawberries
1 large, sliced apple
2 medium, sliced banana
10 sheets, broken into quarters graham crackers
Instructions
- 1
Thoroughly drain and rinse the chickpeas. For a smoother texture, gently rub the chickpeas between paper towels to remove some of the skins.
- 2
Add the chickpeas, tahini, maple syrup, brown sugar, vanilla extract, salt, and cinnamon to a food processor.
- 3
Process for 3-4 minutes, stopping occasionally to scrape down the sides, until the mixture is very smooth and creamy.
- 4
Add the oat flour and pulse until incorporated. This helps achieve a cookie dough-like texture.
- 5
Transfer the mixture to a serving bowl and fold in most of the mini chocolate chips, reserving some for garnish.
- 6
Chill the hummus in the refrigerator for at least 30 minutes to allow flavors to meld and texture to firm up.
- 7
While the hummus chills, wash and slice the fruit into bite-sized pieces.
- 8
Arrange the hummus in the center of a serving platter, sprinkle with the remaining chocolate chips, and surround with the sliced fruit and graham crackers.
- 9
Serve immediately or keep refrigerated until ready to serve.
Nutrition Information (per serving)
285
7g
48g
9g
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