Sweet Hummus
This sweet hummus turns monster cookies into a creamy dessert dip. Make it in no time with just 7 vegan ingredients!
Servings 2 cups
Calories 724kcal
Equipment
Ingredients
- 1 15-oz can chickpeas, drained, rinsed, and peeled
- 1/4 cup natural peanut butter
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 2 to 4 tbsp pure maple syrup
- 1/2 cup rolled oats
- 3/4 cup candy coated chocolates (plus more for topping)
- Graham crackers for dipping
Instructions
- Add the peeled chickpeas, peanut butter, cinnamon, vanilla, and maple syrup to the food processor. Blend until smooth, scraping down the sides as needed.
- Taste and add extra maple syrup if preferred.
- Add in the rolled oats and pulse a few times to combine. You don't need to break the oats down completely for a chunky monster cookie dip.
- Fold in the chocolate coated candies, adding more on top if desired.
- Serve with graham crackers and enjoy!
Notes
- Don't skip peeling your chickpeas for the smoothest monster cookie hummus! The trick is to lay the drained and rinsed chickpeas out onto a towel to air-dry, place another towel on top, then gently rub the towel over the chickpeas to remove their skins.
- There are plenty of ways to enjoy this sweet hummus. Serve it as a dip for apple slices, pretzel sticks, vegan cookies, or tortilla chips in your DIY snack board, roll the creamy hummus up in a tortilla, or add it on top of whole wheat pancakes.
- You can store your leftover dessert hummus in an airtight container in the fridge for up to a week (if it'll last that long.) We haven't tried freezing it.
Nutrition
Calories: 724kcal | Carbohydrates: 89g | Protein: 14g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 62mg | Potassium: 307mg | Fiber: 6g | Sugar: 65g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 3mg