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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Cookies· Dairy Free· Dessert· Dips· Instant Pot Recipes· Nut Free· Recipes· Snacks· Sweets· Valentines Day· Vegan

Instant Pot Cookie Dough Hummus

Alright, the secret’s out. I’m a hummus lover if you couldn’t tell by the sheer number of hummus recipes I have on my website. Hummus is a fantastic, budget friendly snack. But did you know that you can use hummus to cure your sweet tooth too? 

This delicious Instant Pot Cookie Dough Hummus is just the thing to cure all your cookie dough craving needs! It’s 100% egg free and vegan so no need to worry about salmonella. This is guilt-free cookie dough you can eat with a spoon, or with your fingers, whichever you prefer. 

Instant Pot Cookie Dough Hummus instantloss.com

I started making all of my legumes in my Instant Pot Pressure Cooker a few years ago. Not only does it save me a bundle but it also reduces waste. I make all of my chickpeas in my Instant Pot and I store what I don’t use immediately inside of my freezer. Whenever I need a cup, I just grab a cup out of the freezer, and that’s that! 

To make chickpeas inside of your Instant Pot, begin by placing 1 pound of chickpeas inside a large bowl. Fill the bowl with water and let the chickpeas soak for 8 hours or overnight. Rinse and drain the chickpeas before adding them to your Instant Pot Pressure Cooker. Barely cover the chickpeas with water, it’s okay if a pea or two is peaking out above the water line. Close and lock the lid, making sure the vent valve is in the sealing position. 

Using the display panel select the manual/pressure cook function and use the +/- buttons until the pot says 25 minutes. When the cooker beeps to let you know it’s finished let it naturally release the pressure, about 30 minutes. When straining the chickpeas, keep the goopy liquid that remains. The liquid is called aquafaba and it is an excellent egg replacer! Rinse you chickpeas and use in any recipe that calls for cooked or canned chickpeas!

Instant Pot Cookie Dough Hummus instantloss.com

5 from 5 votes
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Instant Pot Cookie Dough Hummus

Author Brittany Williams

Ingredients

  • 1 cup canned or cooked chickpeas, rinsed and drained
  • 2 tablespoons tahini
  • 2 tablespoons 100% pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine ground sea salt, if the chickpeas have no salt added
  • 1/4 cup dairy-free chocolate chips

Instructions

  1. Place the chickpeas, tahini, maple syrup, vanilla extract, and sea salt inside of a blender or a food processor and blend on high until smooth. Stir in the dairy free chocolate chips and serve. Store covered, inside of the refrigerator for up to five days. 

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Filed Under: Cookies, Dairy Free, Dessert, Dips, Instant Pot Recipes, Nut Free, Recipes, Snacks, Sweets, Valentines Day, Vegan

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Comments

  1. Evelien says

    March 10, 2019 at 11:27 am


    Just made this. I was skeptical but oh my gosh this is good! Does this freeze as well as savory hummus?? If i don’t freeze this it’ll be gone by tomorrow.

    Reply
    • Debra Wolfle says

      March 10, 2019 at 1:42 pm

      What are you using it with? A spoon? lol Or some other dipping item?

      Reply
      • Brittany says

        March 11, 2019 at 3:16 pm

        A spoon. 🙂

        Reply
  2. Patti says

    March 10, 2019 at 2:36 pm

    Looks delish! Do you usually eat it by the spoonful or do you serve it with dippers? If you use dippers, what are some healthy ones you have you used with this?

    Reply
  3. Julie says

    March 12, 2019 at 12:24 pm

    Also wondering what dippers can be used with this. I don’t want to eat it by the spoonful.

    Reply
  4. Karen says

    March 13, 2019 at 10:34 am


    This is exceptionally delicious! Thank you thank you!

    Reply
  5. Alma says

    March 14, 2019 at 8:51 pm

    And I thought I was addicted to the sriracha hummus. Add this to my addiction list!😋😋

    Reply
  6. SANDRA D. THOMS says

    March 15, 2019 at 2:20 pm

    This is yummy!

    Reply
  7. Sandy Thoms says

    March 26, 2019 at 3:48 pm


    This is so good. I added a tiny bit of almond flavoring and walut bits
    to another batch which is also good. Thanks for this! It’s a great way to “cheat” when I’m making cookies for my grands!

    Reply
  8. Kim Swindell says

    May 6, 2019 at 9:51 am


    I used PB Fit and a little coconut milk instead of the tahini- delicious!!

    Reply
  9. Torrie says

    June 2, 2019 at 1:37 pm

    Could you freeze this into balls and put on fruit kabobs

    Reply
    • Admin Instant Loss says

      June 24, 2019 at 10:55 am

      Sure! <3

      Reply
  10. Amanda says

    September 14, 2019 at 7:16 pm


    Delicious! I used a full can of chick peas so I made about a recipe and a half. I added some cocoa powder for more of a double chocolate cookie dough. It was great! And I have plenty for the next few days of cravings.

    Reply

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