Brownie Batter Chocolate Hummus Recipe

Introduction

This Brownie Batter Chocolate Hummus is a rich, creamy, and surprisingly healthy twist on your favorite dessert flavor. Using chickpeas or black beans as a base, it’s a guilt-free dip that satisfies chocolate cravings while adding a boost of protein and fiber. Perfect for snacking with fruit or crackers!

Ingredients

• 1 can chickpeas or black beans
• 1/3 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut sugar (or more to taste)
• 1/3 cup runny almond butter (or other nut/seed butter)
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1-2 tbsp non-dairy milk (or more as needed to blend/thin)

Instructions

1. Step 1: Drain and rinse the beans really well to remove any canning liquid and reduce bitterness.
2. Step 2: Add the drained beans to a food processor or high-speed blender.
3. Step 3: Add cocoa powder, maple syrup, coconut sugar, almond butter, vanilla extract, and salt to the food processor.
4. Step 4: Blend the mixture until completely smooth, about 1-2 minutes depending on your equipment.
5. Step 5: If the hummus is too thick, add 1-2 tablespoons of non-dairy milk to reach your desired consistency. Blend again as needed.
6. Step 6: Taste the hummus and adjust sweetness or salt as needed.
7. Step 7: Transfer the hummus to a container and refrigerate for at least 30 minutes to chill and allow flavors to meld.
8. Step 8: Serve chilled with strawberries, apple slices, pretzels, graham crackers, or your favorite dippables. For an extra touch, fold in 1/4 cup chocolate chips before chilling.

Tips & Variations

• Use black beans instead of chickpeas for a slightly earthier flavor.
• Adjust the amount of coconut sugar or maple syrup depending on your preferred sweetness level.
• Try different nut butters like cashew or peanut for unique flavor profiles.
• Adding a pinch of cinnamon or espresso powder enhances the chocolate depth.
• For a chunkier texture, gently fold in chocolate chips after blending instead of fully mixing them.

Storage

Store the brownie batter chocolate hummus in an airtight container in the refrigerator for up to 5 days. Before serving, give it a quick stir and let it come to room temperature for a few minutes if it’s too firm. This dip is best enjoyed chilled but can also be served at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute coconut sugar with regular granulated sugar or brown sugar, but it may slightly alter the flavor and sweetness.

Is this hummus suitable for vegan diets?

Absolutely! This recipe uses plant-based ingredients, making it fully vegan friendly.

Brownie Batter Chocolate Hummus Recipe

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★★★★★

4.7 from 112 reviews

Brownie Batter Chocolate Hummus is a deliciously creamy and healthy twist on traditional hummus, blending chickpeas with cocoa powder, almond butter, and natural sweeteners to create a rich, fudgy dip perfect for fruit, pretzels, or crackers. This vegan and gluten-free dessert dip offers a nutritious alternative to typical chocolate spreads, combining protein and fiber with indulgent chocolate flavor.

• Author: Mila
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 35 minutes
• Yield: About 1 1/2 cups 1x
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Vegan

Ingredients

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Chickpea Base

• 1 can chickpeas or black beans, drained and rinsed

Flavor Ingredients

• 1/3 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut sugar (or more to taste)
• 1/3 cup runny almond butter (or other nut/seed butter)
• 1 tsp vanilla extract
• 1/4 tsp salt

Optional Ingredient

• 1–2 tbsp non-dairy milk (or more as needed to blend/thin)

Instructions

1. Drain and rinse the beans: Thoroughly drain the chickpeas or black beans from the can and rinse under cold water to remove excess sodium and preserve flavor.
2. Add to food processor: Place the drained and rinsed beans into a food processor or high-speed blender as the base for the hummus.
3. Add remaining ingredients: Add cocoa powder, maple syrup, coconut sugar, almond butter, vanilla extract, and salt to the food processor, leaving out the non-dairy milk for now.
4. Blend to smooth consistency: Process the mixture for 1-2 minutes until completely smooth and creamy, depending on the strength of your blender or food processor. If the mixture appears too thick, add 1-2 tablespoons of non-dairy milk gradually to achieve desired consistency.
5. Taste and adjust flavors: Sample the hummus and adjust sweetness or cocoa intensity as needed. For best flavor, transfer the hummus into a container and refrigerate for about 30 minutes, allowing flavors to meld and deepen.
6. Serve and enjoy: Serve chilled with fresh strawberries, apple slices, pretzels, or graham crackers. Optionally, fold in 1/4 cup of chocolate chips for added texture and richness.

Notes

• This recipe is vegan and gluten-free, making it suitable for a variety of dietary preferences.
• Using black beans instead of chickpeas can create a slightly different flavor but works equally well.
• Adjust sweetness with more or less coconut sugar depending on your taste.
• If the mixture becomes warm after blending, refrigerate to improve texture and flavor.
• Can be stored in an airtight container in the refrigerator for up to 5 days.

Keywords: brownie batter, chocolate hummus, vegan dessert dip, healthy chocolate dip, chickpea chocolate spread, gluten-free dessert