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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.

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 7 votes

Instant Pot Cookie Dough Hummus

Print Recipe


  • 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


  • 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. 
Author: Brittany Williams


  1. 5 stars
    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.

    1. I have a similar hummus recipe that has natural peanut butter in it also. It freezes just fine. I put it on as teaspoon spots on a cookie sheet to freeze and then in a plastic freezer bag. I take some out when I want a snack. Yummy on an apple slice!

  2. 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?

  3. 5 stars
    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!

  4. 5 stars
    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.

  5. Silly question I’m sure, but I’m not much of a cook. Does this recipe require using the instant pot if you buy canned chickpeas? Thank you!

    1. Not a silly question Laura 🙂 If you are using dry chickpeas then yes you would need to use the Instant Pot to cook the chickpeas, but if you are using canned chickpeas you can just blend everything together.

  6. What would a serving size be? I don’t see the number of servings listed. Thanks for the great recipe!

  7. 5 stars
    This. Is Amazing. My six year old devours this! My husband, who is a meat and potatoes kind of guy, asks for it all the time. The only sub I make is almond butter for the tahini (because I always have almond butter on hand). Thank you so much for this recipe!

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