Peanut Butter and Jelly Hummus Dip
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.
Why You’ll Love Ths Peanut Butter and Jelly Dip
Delicious Details
- 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.
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.
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.
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.
Peanut Butter and Jelly Dip
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.
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Yummy! Great idea
Thanks! Haven’t made it in awhile! I’ll have to make it again!
What a great challenge and recipe! It looks and sounds really, really good. Thanks for being a part of the YBR:)
Thanks for hosting! I am happy to be a part of the group. So many of the recipes looked yummy!
This looks like somebody loves it. Thanks so much for sharing at Whimsy Wednesdays.
He was definitely a fan 🙂
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 🙂
To tell you the truth, I had issues with my mini-processor because it is kind of a crappy one. I have never liked crunchy peanut butter, so I used creamy. Hope he loves it!
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
Thanks! Yes, I just got my first jar of sunflower butter. I’d be interested to try it with that.
Hi,
I followed you over from whimsy Wednesday Link Party and this looks and sounds incredible!
I would love to invite you to share this, and any other posts you would like to, at my Creative Thursday Link Party (opens at 9 pacific tonight) at http://www.michellestastycreations.blogspot.com.
Have a great day,
Michelle
Thanks for stopping by. I’ll be sure to come by and share tomorrow. Thanks so much for the invite!
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!! 🙂
A little extra protein and fiber is always good!
This looks so good! Being newly GF, it is great to see a new idea for something to eat! I can’t wait to try it. Thanks for the recipe!
Betsy
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.
what a great idea! I don’t think that I will use it for veggies, I might dip cookies or pieces of cake in this for sure
Thank you! I was thinking that graham crackers might be good, maybe even the chocolate ones.
Talking of peanut butter jelly, you might like this quote. Janet Evanovich Quote
Very cute!