Chickpeas are famous for being the basis of hummus, but in this Dessert Hummus, you won’t taste them.

Deb Lindsey | The Washington Pos

Makes: 9 servings (Makes about 2¼ cups)

MAKE AHEAD: The hummus can be refrigerated in an airtight container for up to 4 days. Adapted from “Peanut Butter Comfort: Recipes for Breakfasts, Brownies, Cakes, Cookies, Candies, and Frozen Treats Featuring America’s Favorite Spread,” by Averie Sunshine (Skyhorse Publishing, 2013).


  • 15 ounces canned, no-salt-added chickpeas, rinsed and drained
  • ¼ cup creamy low-fat peanut butter (may substitute tahini)
  • 2 tablespoons low-fat cream cheese (optional)
  • ¼ cup maple syrup or agave nectar/syrup, plus more for garnish
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon, plus more for garnish
  • ¼ cup canola or vegetable oil
  • Pinch kosher salt (optional)
  • ½ cup semisweet mini chocolate chips (optional)


Combine the chickpeas, peanut butter, cream cheese, if using, the syrup, brown sugar, vanilla extract and cinnamon in a blender or food processor. Blend or pulse until well incorporated. With the motor running, pour in the oil in a slow, steady stream to form a fairly smooth hummus.

Taste, and add the salt, if desired, pulsing to incorporate. Add the chocolate chips, if using, and pulse to the desired consistency. Transfer to a bowl, or cover tightly and refrigerate. To serve, sprinkle lightly with cinnamon and drizzle with a little syrup.

Nutrition per serving (with cream cheese): 180 calories, 5 g protein, 20 g carbohydrates, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 75 mg sodium, 2 g dietary fiber, 8 g sugar

Nutrition per serving (without cream cheese): 170 calories, 4 g protein, 19 g carbohydrates, 9 g fat, 1 g saturated fat, 0 mg cholesterol, 70 mg sodium, 2 g dietary fiber, 8 g sugar

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