Loaded Oatmeal Chocolate Chip Cookie Dough Dessert Hummus

Prep Time 15 minutes
Servings 3 cups
Author Craving Something Healthy


  • 1 15 ounce can chickpeas drained well
  • 1/4 cup almond milk or more to thin
  • 1/4 cup maple syrup or brown sugar or more to taste
  • 2 tablespoons natural peanut butter
  • 1 teaspoon vanilla extract
  • 1/4 cup pecans lightly toasted and chopped
  • 1/2 cup old fashioned oats lightly toasted
  • 1/2 cup dried cranberries
  • 1/2 cup dark chocolate chunks or chips
  • 1/4 cup unsweetened coconut


  1. Place the rinsed chickpeas in a bowl of cold water, and gently rub them with your fingers to remove the skins. Drain off the water and skins, and place the chickpeas in the bowl of a food processor.

  2. Add the almond milk, sweetener, peanut butter, and vanilla to the food processor with the chickpeas, and process until they are very smooth. Add extra almond milk if necessary.

  3. Place the pecans and oats in a nonstick frying pan, over medium high heat, and toast for about 3 minutes, until they just start to smell fragrant. Toss them a few times so they toast evenly.

  4. Add the pecans and oats to the hummus and pulse a few times to combine.

  5. Add the cranberries, chocolate and coconut, and pulse a few more times to combine.

  6. Serve with fresh fruit for dipping, or cinnamon pita chips. Store any leftover hummus in a covered container for 3-4 days.