Peanut Butter and Jelly Hummus Dip

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Dig into a snack with all the goodness of a classic PB&J with this Peanut Butter and Jelly Dip. It’s quick and easy to make with only five ingredients, including one secret that make it taste like flourless cookie dough. But it’s actually a naturally gluten-free and vegan sweet hummus perfect for wholesome snacking.

Peanut butter hummus topped with jelly in a dish with bowls of fruit and veggie slices.

Why You’ll Love Ths Peanut Butter and Jelly Dip

  • Cuisine Inspiration: American
  • Primary Cooking Method: No-bake
  • Dietary Info: Gluten-free, Dairy-free option
  • Skill Level: Easy

Let’s talk about the classic combination of peanut butter and jelly. The popularity of the common-day peanut butter and jelly sandwich has roots dating back to the 1920s – the invention of sliced bread. Before that, in 1901, a woman named Julia Davis Chandler first created the combination.

And now, we love this salty-sweet pairing so much that we do more than just slather it on bread. You can make Peanut Butter and Jelly Cupcakes, PB&J Parfaits, and, of course, this Peanut Butter and Jelly Dip. It starts with a base of my sweet peanut butter hummus and adds a swirl of your favorite jam for that PBJ goodness. Here’s why you’ll be snacking on it all the time…

  • Easy to make. This sweet hummus dip recipe uses just a handful of basic pantry ingredients and comes together in just minutes.
  • Irresistible flavor. The combo of chickpeas, peanut butter, and honey make it taste just like peanut butter cookie dough. But you can avoid the risks (and excess sugar) that come with eating raw cookie dough.
  • Made without flour or dairy. It’s basically hummus in disguise! Yes, that means this flourless cookie dough dip is gluten free and vegan, as well as eggless. You also have the option to make it without peanuts by using sunflower seed butter.
An apple slice scooping up peanut butter and jelly dip.

Recipe Ingredients

Here’s an overview of what you’ll need to make peanut butter and jelly dip, as well as any substitutions you can make to accommodate allergies or preferences. Scroll down to the recipe card at the bottom of the post for the full amounts and instructions.

  • Canned chickpeas. Preferably low sodium. Make sure they are rinsed and drained, though you can reserve some of the liquid if you would like to use it for adjusting the consistency (keep reading for more on that).
  • Peanut butter. I use creamy natural peanut butter, but you can use any kind you like. If you want to make it witout peanuts, try sunflower seed butter.
  • Honey. Maple, agave, or brown rice syrup are good substitutions for a vegan option.
  • Milk. Either almond milk, dairy milk, or any other milk of choice will work to achieve your desired consistency You can even use some of the liquid form the canned chickpeas.
  • Jam. jelly, or preserves. It’s shown here with strawberry preserves, but grape, raspberry, or any other flavor you love will be delicious.
  • Carrots, apples, crackers, rice cakes, etc. You’ll need some things for dipping and spreading. Keep reading for more ideas.
A closeup of peanut butter and jelly hummus dip.

Proper Storage

Any leftover peanut butter and jelly dip should be covered with plastic wrap or transferred to a container and sealed well. It will keep in the refrigerator for two or three days.

An oval dish of peanut butter and jelly dip surrounded by bowls of carrots and apples.

What to Serve with Peanut Butter and Jelly Dip

For dipping, serve some apple slices or carrot sticks. Or smear it on crackers, rice cakes, pitas, or bananas. Add a glass of milk (or almond milk), and revisit your favorite childhood sammie memories. Here are even more serving suggestions.

  • Use some cookies. While you can definitely buy some from the store, sometimes I like to make this dip extra special by serving it with homemade Gluten Free Vanilla Wafers or Gluten Free Graham Crackers.
  • Try other fruits and veggies. I already mentioned carrots and apples, but you can stuff the hummus inside celery sticks, scoop it up with slices of pear, or even try it in some hulled strawberries.
  • Add it to a snack platter. It’s like charcuterie for kids when you create an Ants on a Log Fruit and Veggie Platter that features this peanut butter and jelly dip.
PB and J dip in a dish.
5 from 4 votes

Peanut Butter and Jelly Dip

With all the goodness of a classic PB&J, this Peanut Butter and Jelly Dip is a quick and easy snack that tastes like peanut butter cookie dough swirled with jam. It's naturally gluten-free and vegan!
Prep: 10 minutes
Total: 10 minutes
Servings: 8 servings (1/4 cup each)

Ingredients

  • 15 oz. can of chickpeas preferably low sodium, rinsed and drained
  • 1/2 cup peanut butter I use natural peanut butter
  • 1 Tbsp honey or agave nectar or brown rice syrup for a vegan option
  • 3 Tbsp almond milk or milk of choice
  • 2 Tbsp 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

Instructions

  • Place the chickpeas peanut butter, and honey in the bowl of a small food processor or blender. Pulse a few times to start chopping and combining the ingredients.
  • Add 2 Tbsp of your desired milk, and continue to puree until smooth and blended, adding more milk, if necessary, to achieve your desired consistency.
  • Place the “cookie dough” in a bowl, top with the jam, jelly, or preserves, and swirl it in a bit with a knife.
  • Dip, smear, spread, or spoon to your heart’s content.
Nutrition Facts
Peanut Butter and Jelly Dip
Amount Per Serving (0.25 cup)
Calories 164 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g5%
Sodium 230mg10%
Potassium 181mg5%
Carbohydrates 15g5%
Fiber 3g12%
Sugar 6g7%
Protein 6g12%
Vitamin A 10IU0%
Vitamin C 0.4mg0%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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64 Comments
  1. Lisa

    5 stars
    This sounds AMAZING. I’m making it this weekend, and adding dark chocolate chunks…because…peanut butter cups!! I think I’ll use strawberries to dip – YUM. Thanks for this awesome recipe!

      1. Lisa

        5 stars
        Tried it…LOVED it…have to stop thinking about it or I will eat the entire bowl in one sitting. The dark chocolate is perfect, and I added a tiny bit of cinnamon too. Great with strawberries, pretzels, probably would taste great on a brick LOL. Thanks so much for the great idea!

        1. Brianne Cupcakes & Kale Chips

          I’m so happy to hear that you love the dip, Lisa. Thank you for your comment and rating of the recipe!

  2. Amy

    -12 stars
    I just whipped this up for Logan to have for lunch tomorrow. Yum! I think he’ll love it. Next time I think I’ll use creamy peanut butter, and either break out the big food processor or work in batches, as my small processor almost burned out. But that’s more a critique of my technique than your recipe 🙂

  3. That is such a cute idea! And I’m sure it can easily be made peanut-free with another nut butter. Thanks for sharing this week at Allergy-Free Wednesdays! As always, hope to see you back again next week.

    Have a good weekend!
    ~Michelle, AFW Hostess

  4. I love the sneaky chickpeas in this pb&j dip!! I think I’ll fool my kiddos with this one! Great improv recipe and thank you for sharing with me on Fit and Fabulous Fridays!! 🙂

    1. I have been trying to be more diligent about being gluten-free. I don’t have celiac, so don’t have to be 100% gluten-free, but it does make me feel better. So you’ll see many of my recipes are gluten-free. I am experimenting with a flour mixture and some baked goods, so stay tuned in the coming weeks.

  5. Alyssa

    This dip looks really good! What a great idea. Thanks for sharing at Showcase Your Talent Thursday. I hope to see you there next week!

  6. What a truly creative recipe, Brianne!! I love this! If Maddy could eat peanuts I’d be all over this. You did an excellent job. And I don’t think I got to comment on your post last month but welcome to Improv! I rarely get to comment on others blogs as often as I want to. I have such limited computer time! Anyway, I’m babbling 😉 Great recipe!!

  7. Paige

    This recipe looks awesome! I love using chickpeas in sweet recipes. I would love for you to link it up to my Recipe Party at The Sweet Spot.

  8. Just pinned this one–you are so creative! Apples with peanut butter are one of my favorite afternoon snacks & it would be so easy to whip up a batch of this and have it with the apples instead.

    And yes, I just left you a comment with my old blog URL too. It’s going to take me forever to remember to change it!

  9. Liz

    Oh, your Bug is so darn cute….and it looks like he gives this dip his full endorsement! Great idea for the challenge 🙂

  10. Nescett @ bananaoats

    Ohhh I’m finally just realizing what you did with this! You’re setting up the dark background vertically behind the food. Genius! Oh the food looks good too. 😉

  11. What a neat way to make PB&J…my most recent spin on the combo was pb&j cups.
    I definitely went through a rut with pb&j sandwiches when I was a kid. My mom said it was all I would eat for lunch for more than a year…

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