Brownie batter dessert hummus is oh so chocolatey, rich and decadent. This is the perfect healthy dessert. If you love brownie batter and all things chocolate, check out this recipe!
The first time I ever heard of dessert hummus was when I saw it on the grocery store shelf at Target. Then, it started appearing at Walmart and other grocery stores.
To be honest, the thought of dessert hummus was not appealing at first. However, as I saw it in stores more and more, I decided to try it and absolutely loved it! I also convinced my husband to try it (without telling him what was in it of course) and he loved it! He had no idea it even contained chickpeas.
This brownie batter hummus has a rich chocolate flavor and sticky batter consistency. It is very similar to a flourless brownie batter. It’s gluten free, vegan and can be made dairy free.
What Does Brownie Batter Hummus Taste Like?
The most commonly asked question is probably: "can you taste the chickpeas in the dessert hummus?” In this recipe, the answer is no! The cocoa powder, vanilla and sugar create a very strong flavor and I personally cannot taste anything.
This dessert hummus tastes like a combination of chocolate brownie batter and chocolate fudge. It is thick and very rich. The texture is slightly thicker than brownie batter, however there are instructions on how to make it a thinner consistency if desired.
If your skeptical like I was at first, I totally get it! The key to this hummus is having a strong food processor to blend it all up. Give this a try and let me know what you think!
- Chickpeas: also called Garbanzo beans. Use the canned version and drain all of the liquid. There should be 1.5 cups of beans remaining after they are drained.
- Cocoa Powder: I use Hershey’s 100% cacao natural unsweetened powder. This adds the rich chocolate flavor.
- Almond Butter: mix well before adding.
- Vanilla Extract: adds flavor to the brownie batter.
- Brown Sugar: adds sweetness to the hummus.
Step By Step Instructions
In a large food processor, add the chickpeas, cocoa powder, brown sugar, almond butter and vanilla extract. Purée until the batter is smooth and no large pieces remain.
Tip: I like to go back and forth between hitting the "on" button on the food processor and the "pulse" button on the food processor. This helps to blend the batter better.
Once blended, the hummus will quickly turn very thick. From here, you can adjust the overall thickness.
To make this hummus creamier: add almond milk 1 teaspoon at a time, blending after each teaspoon is added. Add up to a total of 2 tablespoons of almond milk.
Hummus should be eaten within 5 days of making it. Leftover hummus should be kept refrigerated in an airtight container. I would not recommend freezing this hummus.
This recipe is very versatile and easy to change out ingredients as needed. Here's a few common substiutes:
Beans: The chickpeas can be subsituted with canned black beans. Make sure to drain the beans before using them!
Almond Butter: The almond butter can be replaced with peanut butter. This will create a peanut butter and chocolate flavored hummus dip.
Almond Milk: replace the almond milk with skim milk or soy milk. Either vanilla or chocolate flavored milk will work.
What To Serve With Brownie Hummus
There are so many different foods that go well with this hummus! It can either be eaten as a dip or used as a spread. Here's my favorite ways to eat it:
- Serve the hummus as a fruit dip. Use strawberries, pineapple chunks or apple slices.
- Spread the hummus on graham crackers.
- Slice up a banana and spread the hummus on the banana slices.
- Spread the hummus on a plain or caramel rice cake.
- Eat it on saltine crackers (sounds strange, however the sweet and salty are a great combo!)
Tips and Tricks
- A key to making this recipe is to use a good food processor. I have not tried this in the blender. The food processor must be powerful enough to blend up the chickpeas; skin and all!
- Drain all of the liquid from the chickpeas before adding them to the food processor.
- The consistency of this hummus can be made as thick or as smooth as you like. I personally love it thick, however you can add extra almond milk to make it thiner.
This hummus makes 6 servings and each serving is about ¼ cup. Here is the nutrition information based on 1 serving:
- 165 calories per serving
- 6.5 grams of protein per serving
- 7 grams of fat per serving
- 23 grams of carb
This dessert hummus is a good source of fiber. It contains 3.3 grams of fiber per serving. It also contains 226 grams of potassium per serving.
Is this Hummus Healthy?
A common question is if this edible brownie batter hummus is truly healthy? When compared to normal brownie batter, the dessert hummus is going to provide you with a lot of different nutrients.
For example, the chocolate hummus contains 3.3 grams of fiber per serving, which is not found in normal brownie batter. It also contains potassium (226 grams per serving).
The fat source in the brownie hummus comes from the almond butter. The almond butter contributes fats called polyunsaturated and monounsaturated fats.
These types of fats are considered healthy fats. Studies have found that these types of fats are helpful to your health and may play a beneficial role in cardiovascular disease. This article by the Mayo clinic has more information on fats.
Are Chickpeas Healthy?
Chickpeas (also known as Garbanzo beans) are considered a legume. A serving of chickpeas is ½ cup. Chickpeas provide a variety of different nutrients, vitamins and minerals.
Fiber: a serving of chickpeas contains 4 grams of dietary fiber. This is 14% of your daily value. Chickpeas contain soluble fiber called raffinose. Soluble fiber works by absorbing water once in your gut and turning into a gel-like substance. This aides with both constipation and stool bulking. (Source).
Potassium: chickpeas contain 234 mg potassium per serving. This is a good source of potassium for individuals looking to increase potassium intake.
Protein: a serving of chickpeas has 5 grams of plant based protein. The combination of protein and fiber helps delay digestion, which can increase satiety.
Additional Nutrients: Chickpeas also contain folate, iron and unsaturated fat (healthy fats).
Sodium: canned chickpeas do contain 300-500 mg of sodium per serving. If concerned about sodium intake, look for an option that is labeled "low sodium" or "no salt added".
Gluten Free: this brownie batter hummus should contain all gluten free ingredients, however always double check the labels to be sure!
Dairy Free: to make sure this dessert hummus is dairy free, verify that the cocoa powder and almond butter are not made with any added dairy ingredients. The brands that I used did not contain any dairy.
More Dessert Recipes
- Almond Flour Oatmeal Cookies
- Cheesecake Fruit Salad
- Flourless Oatmeal Chocolate Chip Bar
- Protein Pudding
Brownie Batter Hummus
- 1 can (15 oz) chickpeas drained
- 5 tablespoon cocoa powder
- ¼ cup almond butter
- ¼ cup brown sugar packed
- 2 teaspoon vanilla extract
- vanilla almond milk add up to 2 tablespoon depending on desired consistency of hummus
- In a large food processor, combine the drained chickpeas, almond butter, cocoa powder, brown sugar and vanilla extract.
- Puree until smooth and no chunks or large pieces remain.
- The batter will become a thick consistency. Add almond milk 1 teaspoon at a time (up to 2 tablespoons) until the batter becomes the desired consistency.
- Refrigerate and serve cold. Enjoy!
- 165 calories
- 7 grams total fat
- 23 grams total carbohydrate
- 6.5 grams protein