Snickers Hummus with Cookies

Snickers Hummus with Cookies

Chocolate hummus with salted caramel, peanut butter, and roasted peanuts. Served with chocolate chip cookies on the side!

  • Yield: 12-15 Servings


Chocolate Hummus

  • 1 15-ounce can chickpeas, rinsed and drained
  • 1/3 cup natural peanut butter
  • 5 tbsp maple syrup
  • 4 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/4 cup water (add more if needed)
  • toppings: 1/4 cup roasted peanuts, salted caramel sauce, melted chocolate

Salted Caramel Swirl

  • 2 tbsp maple syrup
  • 2 tbsp tahini
  • 1 tbsp brown rice syrup (optional, makes it more stretchy)
  • 1 tbsp melted coconut oil
  • 1/8 tsp salt
  • 1/4 tsp vanilla extract


  • 1/4 cup brown rice flour
  • 1/3 cup oat flour
  • 3 tbsp tapioca starch
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup coconut sugar
  • 1 tbsp peanut butter
  • 1 tbsp melted coconut oil
  • 2 tbsp almond milk
  • 3 tbsp dark chocolate chips


Chocolate Hummus

  1. Add the drained chickpeas, peanut butter, maple syrup, cocoa powder, vanilla extract and water to the bowl of a food processor (or blender). Process for 1-2 minutes, until smooth and creamy. Taste and adjust sweetness if needed. Add more cocoa powder if you want your hummus more chocolatey.
  2. Transfer to a serving plate or bowl, and top with the caramel sauce (recipe below), roasted peanuts, and optionally, melted chocolate. Serve immediately with cookies and/or fresh strawberries on the side.
  3. Leftovers will keep for up to 3 days in the refrigerator.

Salted Caramel Swirl

  1. In a small bowl, combine the maple syrup, tahini, brown rice syrup, melted coconut oil, salt, and vanilla extract together.


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a mixing bowl, whisk together the brown rice flour, oat flour, tapioca starch, baking powder, baking soda, and coconut sugar. Add the peanut butter, melted coconut oil, and almond milk.
  3. Mix with a wooden spoon until you get a smooth and thick dough. It should be soft but not too sticky.
  4. Stir in the chocolate chips and mix until well incorporated. Scoop out about one tablespoon of dough and form balls (you should get about 12 small cookies). Place them about 2-inch apart on the prepared baking sheet and press down to flatten. The cookies won’t really spread so make sure to shape them with the desired thickness.
  5. Bake for 15-18 minutes, or until the edges are golden brown. Remove from the oven, top with more chocolate chips while the cookies are still hot and let cool completely before serving.


For a smoother hummus, remove the skin from the chickpeas.


  • Serving Size: 1 Cookie + 1 tbsp Hummus
  • Calories: 139
  • Sugar: 8.8g
  • Fat: 6.9g
  • Carbohydrates: 18.2g
  • Fiber: 1.6g
  • Protein: 3.1g