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5 from 7 votes

Instant Pot Cookie Dough Hummus

Author: Brittany Williams


  • 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.