Brownie Batter Chocolate Hummus Recipe
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.
- 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
Scale
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
- 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.
- Add to food processor: Place the drained and rinsed beans into a food processor or high-speed blender as the base for the hummus.
- 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.
- 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.
- 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.
- 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
Find it online: https://chefmilacook.com/brownie-batter-chocolate-hummus-recipe/
