Brownie batter hummus is oh so chocolatey, rich and decadent. This is the perfect healthy dessert recipe. If you love brownie batter and all things chocolate, check out this recipe!
Skeptical about the thought of using chocolate as a flavoring in hummus? Don't be! This brownie batter hummus has a rich chocolate flavor and sticky batter consistency. It is very similar to a flourless brownie batter.
With the use of a strong food processor, it's hard to even tell that this recipe contains chickpeas, which are the common ingredient in hummus. It’s gluten free, vegan and can be made dairy free.
This brownie batter hummus would be perfect with any of these healthy charcuterie boards. It's also an easy and healthy summer snack!
Reasons to Love This Recipes
Brownie batter hummus is a versatile snack that can be enjoyed in many ways. Spread it on toast, dip fresh fruit or pretzels into it, or use it as a filling for a dessert quesadilla.
This is perfect healthy dessert option because it's a sweet treat, but is not high in sugar. Here's a list of more foods to eat when craving sugar!
This hummus is made without common allergens like eggs, gluten, or peanuts (it does contain tree nuts). It's a fantastic alternative for individuals looking for a sweet treat that accommodates their specific dietary needs.
Ingredients Needed
- 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 so it is an even consistency.
- Vanilla Extract: adds flavor to the brownie batter.
- Brown Sugar: adds sweetness to the hummus.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions:
Beans: The chickpeas can be substituted 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.
Low 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".
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. .
Expert Tips
- 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 thinner.
Serving Suggestions
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!)
Recipe FAQs
The brownie batter 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.
The hummus is made of chickpeas, which are an excellent source of vitamins and minerals. The chickpeas provide fiber, potassium and protein. Small amounts of brownie batter hummus are a healthy snack or dessert option.
Chocolate hummus is much lower in calories and sugar than nutella. It is also a good source of fiber and protein, which is not found in nutella.
When compared to normal brownie batter, the dessert hummus is going to provide you with a lot of different nutrients. The chocolate hummus contains 3.3 grams of fiber per serving, which is not found in normal brownie batter.
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.
Other Related Healthy Dessert Recipes
If you tried this Brownie Batter Hummus recipe or any other recipe on my website, please please leave a star rating and let me know how you like it in the comments below. I love hearing from you!
Brownie Batter Hummus
Ingredients
- 1 can (15 oz) chickpeas drained
- 5 tablespoon cocoa powder
- ¼ cup almond butter
- ¼ cup brown sugar packed
- 2 teaspoon vanilla extract
Optional
- vanilla almond milk add up to 2 tablespoon depending on desired consistency of hummus
Instructions
- 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!
Notes
- Top with chocolate chips, chopped walnuts, cinnamon, or chopped pecans.
- A key to making this recipe is to use a good food processor. 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.
- To make this recipe thinner: add extra almond milk 2 tablespoons at a time. Mix and continue adding until desired consistency is achieved.
Maggie says
Yummy! I'll be excited to make it and try - looks terrific! Thank you!