Go Back
+ servings

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


  • 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.
  • 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.
  • 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.
  • Add the pecans and oats to the hummus and pulse a few times to combine.
  • Add the cranberries, chocolate and coconut, and pulse a few more times to combine.
  • Serve with fresh fruit for dipping, or cinnamon pita chips. Store any leftover hummus in a covered container for 3-4 days.