Peanut Butter & Jelly Cookie Dough Dip (or PB&J Hummus) - plus a vegan option
Recipe type: Dip, Snack
  • 1 15 oz. can of chickpeas, preferably low sodium, rinsed and drained
  • ½ c peanut butter (I use natural peanut butter)
  • 1 T honey (or agave nectar or brown rice syrup for a vegan option)
  • 2-4 T almond milk (which is what I used) or regular milk
  • 2 T of your favorite jam, jelly, or preserves (I used Smucker's Orchard's Finest Pacific Mountain Strawberry Preserves)
  • Carrots, apples, crackers, rice cakes, etc. for dipping and spreading
  1. Place the chickpeas peanut butter, and honey in the bowl of a small food processor or blender. Pulse a few times to start to chop up and combine the ingredients.
  2. Add 2 T of your desired milk, and continue to puree until smooth and blended, adding more milk, if necessary, to achieve your desired consistency.
  3. Place the "cookie dough/hummus" in a bowl, top with the jam, jelly, or preserves, and swirl it in a bit with a knife.
  4. Dip, smear, spread, or spoon to your heart's content.
Recipe by Cupcakes & Kale Chips at