Rich, creamy and ready in under 10 minutes, this Brownie Batter Hummus is a decadent chocolate treat made with chickpeas for added protein. Serve it with berries, marshmallows, pretzels, graham crackers or simply enjoy it by the spoonful.
This sweet chocolate hummus delivers the flavor of brownie batter in a healthier, egg- and flour-free format. It’s a fun way to add beans to your meals while satisfying a chocolate craving.
Why You’ll Love This Brownie Batter Hummus
- Brownie-batter flavor: Rich cocoa and vanilla combine with peanut butter or tahini to recreate that irresistible raw-brownie taste—without eggs or raw flour.
- Ready in minutes: Blend the ingredients for a smooth dip in under 10 minutes and tweak sweetness and texture to your preference.
- Bean boost: Chickpeas add protein and fiber, making this a more nutritious dessert or snack option.
- Pantry-friendly: Most ingredients are staples: canned chickpeas, cocoa powder, nut butter or tahini, maple syrup, brown sugar, vanilla, salt and milk of choice.
Ingredients and Substitutions
- Chickpeas: Use canned, rinsed chickpeas. If you’re out of chickpeas, cannellini or black beans can substitute—just make sure they’re cooked and rinsed.
- Cocoa powder: Unsweetened cocoa powder is best. Use dark cocoa if you want a deeper chocolate flavor.
- Peanut butter or tahini: Either works here. Tahini will be slightly thinner and may require less milk; nut butters add a richer, nuttier profile.
- Maple syrup: A liquid sweetener—maple, honey or agave will work. They will alter the flavor slightly.
- Brown sugar: Adds depth and caramel notes that elevate this dip. Coconut sugar can be used, though the taste will differ.
- Vanilla: About 1 1/2 teaspoons is recommended (up to 2 tsp if desired).
- Sea salt: A pinch balances and enhances the chocolate.
- Milk: Any milk will thin the hummus to your preferred texture—dairy or plant-based choices are fine.
How to Make Brownie Batter Hummus
Making this chocolate hummus is straightforward:
- Place all ingredients into a food processor or high-powered blender. Start with 3–4 tablespoons of milk.
- Blend until smooth, stopping to scrape the sides as needed. If you want an ultra-smooth texture, use a high-speed blender.
- Add more milk a tablespoon at a time until you reach the desired consistency. Taste and add more sweetener if needed.
- Chill about 30 minutes before serving. Garnish with chocolate shavings or mini chocolate chips if you like.
Recipe Tips
- For extra creaminess, peel the chickpeas. Popping the skins off each chickpea takes time but yields a noticeably smoother hummus. There are quick methods to help speed up the process if you want a silkier texture.
- Storage: Store in an airtight container in the refrigerator for up to one week. Let it sit at room temperature 5–10 minutes before serving so it softens slightly. Freeze for up to three months and thaw before serving.
- Adjust sweetness: Start with less sweetener and add more after blending to suit your taste.
Things to Dip in Your Chocolate Hummus
This dip pairs well with many dippers. Treat it like brownie batter—delicious on a spoon—or try:
- Fresh fruit: berries, banana slices, apple wedges
- Chunks of chocolate
- Graham crackers or Teddy Grahams
- Marshmallows
- Pretzels or salty chips for a sweet-and-salty contrast
- Dried fruits like apricots or dates
- Cookies such as Oreos, shortbread or sugar cookies
Other Recipes You Will Love
- Double Chocolate White Bean Brownies
- No Bake Chocolate Peanut Butter Bars
- Peanut Butter Chocolate Rice Krispie Treats
- Cheesecake Balls
- No Bake Brownies
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Brownie Batter Hummus
Rich and creamy and ready in under 10 minutes, this Brownie Batter Hummus is a delicious chocolate treat made with chickpeas for added protein. Dip berries, marshmallows, pretzels, graham crackers and more!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Ingredients
- 1 can chickpeas, rinsed (about 15 oz)
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons brown sugar
- 1/3 cup maple syrup or agave
- 1/3 cup peanut butter or tahini
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 4–6 tablespoons milk of choice
Instructions
- In a food processor or blender, combine all ingredients. Start with 3–4 tablespoons of milk.
- Blend until smooth, scraping down the sides as needed. Add additional milk, a tablespoon at a time, to reach your preferred consistency.
- Taste and adjust sweetness if desired. Chill about 30 minutes before serving and garnish with chocolate shavings or mini chips if you like.
Notes
- Peeling chickpeas: Removing skins yields a creamier texture but is optional.
- Storage: Keeps in the refrigerator up to 1 week in a sealed container; freeze up to 3 months.
- Sweetness: Adjust after blending to suit your taste.
Nutrition
Calories: 213 kcal, Carbohydrates: 31 g, Protein: 8 g, Fat: 8 g, Fiber: 6 g
Nutrition information is approximate.
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