The BEST Brownie Batter Hummus takes all the coveted creamy, flavorful qualities of traditional hummus and transforms it into a chocolaty treat. This dessert hummus is quick and easy to make for a sweet snack.
Want to save this recipe?
I'll email you a link so you can come back to this later!
Plus more tasty vegan recipes every week. Unsubscribe at any time.
This brownie batter dessert hummus is essentially the same as flourless chickpea brownies. It has that same chocolatey and fudgy feel, except in dip form!
This edible brownie batter will be a go-to snack if you have a sweet tooth. It pairs excellently with fresh strawberries, graham crackers, or (my personal favorite) pretzel chips.
The saltiness of pretzels perfectly complements the rich sweetness of this brownie batter dip.
Still not convinced? Here are a few more reasons to make this dip right now!
- It is vegan, gluten-free, and refined-sugar-free.
- It takes less than 10 minutes to make.
- It is sweet, satisfying, and filled with protein!
Ingredients
You will need these simple ingredients to make vegan brownie batter hummus:
- Chickpeas, aka garbanzo beans, are the star of any hummus (given that hummus means chickpea in Arabic!) They provide a creamy and protein-packed base to this dip.
- Pure Maple syrup sweetens the brownies and helps to make a smooth, creamy hummus when blended with chickpeas. Other liquid sweeteners like agave nectar or date paste also work.
- Almond Butter, or any nut or seed butter, is the other liquid ingredient that helps ensure a smooth, creamy dip. Cashew butter is quite neutral-flavored and works great. Tahini is classically used in hummus and is a great option if you are nut-free.
- Pure Vanilla Extract is crucial to masking any bean flavor and complementing the chocolate.
- Cocoa Powder is a key ingredient in providing a rich chocolatey flavor while slightly thickening the dip.
- Sea Salt complements the sweetness of the maple syrup.
- Mini Chocolate Chips are completely optional, but add some extra chocolate flavor and a textural contrast.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Equipment
To make the creamiest hummus, you need a good food processor or blender. Just like with regular hummus, if you want a smooth dip, you need to blend your chickpeas.
I cannot recommend mashing them by hand, but if you want to try another chickpea dessert that doesn't require any special equipment, make chocolate covered chickpeas!
Directions with Pictures
Here’s a step-by-step guide to making the best brownie batter dessert hummus:
- Place chickpeas, almond butter, maple syrup, and vanilla in a food processor.
- Blend for about a minute until a smooth batter has formed.
- Add cocoa powder and sea salt.
- Blend for another minute until combined. Scrape down the sides and bottom of the food processor as needed.
Top Tips
Remove the chickpea skins while you rinse them. While it isn’t 100% required, removing the majority of the skins will result in the creamiest dip, just like with regular hummus.
This extra step is worth it if you are very particular about your food textures! To make it easier, rub the chickpeas with your hand while the water is still running. Then, turn off the water and scoop up multiple skins simultaneously.
Scrape the side and bottom of the food processor! It is easy for some of the hummus to get stuck underneath the blade of the food processor. Carefully use a spatula or spoon to move the blade manually to combine any of the mixture stuck to the bottom.
Chill the hummus before serving. This thickens the dip a little bit, and the chocolate flavor will continue to develop.
Ways to Serve Brownie Batter Hummus
While there is no shame in eating brownie batter hummus by the spoonful, here are some ideas for how to serve it:
- With Chips and Fruit - Make a spread of chips and fruits to dip into your brownie batter hummus. Graham crackers, pretzel chips, cinnamon pita chips, fresh strawberries, or apple slices are all delicious options.
- As a Spread - Spread chocolate hummus over a piece of toast or a protein powder waffle, like you would with Nutella or your favorite nut butter!
- With Oatmeal - Mix this chocolaty hummus into protein steel-cut oatmeal for an extra decadent but protein-packed start to the day.
- Dessert Nachos - Layer your favorite chip or apple slices on a plate. Dollop the hummus over top and sprinkle with crunchy quinoa granola, chocolate chips, coconut flakes, and pomegranate arils.
- Truffles - Make brownie batter dessert hummus into truffles by adding some oat flour, like in chickpea cookie dough truffles.
Dessert Hummus Variations
Just like with traditional hummus, there are so many flavor combinations to experiment with in dessert hummus:
- Chocolate Chip Cookie Dough - Swap cocoa powder for an equal amount of oat flour and mix in mini chocolate chips to make chickpea cookie dough dip.
- Red Velvet - Add red food coloring to create the signature red color, and add a swirl of vegan cream cheese for a bit of tang.
- Snickerdoodle - Swap cocoa powder for an equal amount of oat flour and include cinnamon and a hint of nutmeg to replicate the warm and cozy flavors of a Snickerdoodle cookie.
- Pumpkin Spice - Blend in pumpkin puree, cinnamon, nutmeg, and a dash of cloves for a classic pumpkin pie hummus.
- Mint Chocolate - Incorporate mint extract or fresh mint leaves and add in chocolate chunks for a chocolaty mint flavor.
- Vanilla Bean - Replace the cocoa powder with oat flour and add real vanilla bean seeds for a rich and aromatic vanilla taste.
How to Store Chocolate Hummus
Store brownie batter hummus in an airtight container in the refrigerator for up to a week. I do not recommend freezing the hummus. It is best eaten fresh.
More Chocolaty Vegan Desserts
Did you make this recipe?
If you make and love this recipe, please leave a ★★★★★ review below!
The BEST Brownie Batter Hummus
Email me the recipe!
I'll send you a link so you can come back to this later.
Plus more tasty vegan recipes every week. Unsubscribe at any time.
Equipment
- Food Processor
Ingredients
- 1 15.5-ounce can chickpeas
- ½ cup almond butter or any nut or seed butter
- ½ cup pure maple syrup
- 1 tablespoon vanilla
- ½ teaspoon sea salt
- ⅓ cup cocoa powder
- ½ cup mini chocolate chocolate chips optional
Instructions
- Place chickpeas, almond butter, maple syrup, and vanilla in a food processor.
- Blend for about a minute until a smooth batter has formed.
- Add cocoa powder and sea salt.
- Blend for another minute until combined. Scrape down the sides and bottom of the food processor as needed.
Notes
- Remove the chickpea skins while you rinse them. While it isn’t 100% required, removing the majority of the skins will result in the creamiest dip, just like with regular hummus. This extra step is worth it if you are very particular about your food textures! To make it easier, rub the chickpeas with your hand while the water is still running. Then, turn off the water and scoop up multiple skins simultaneously.
- Scrape the side and bottom of the food processor! It is easy for some of the hummus to get stuck underneath the blade of the food processor. Carefully use a spatula or spool to move the blade manually to combine any of the mixture stuck to the bottom.
- Chill the hummus before serving. This thickens the dip a little bit, and the chocolate flavor will continue to develop.
PJ says
Recipe looks awesome! Can this be made in a high powered blender instead of a food processor?
Sarah Pilley says
Hi PJ! I think that should be okay, although I have never tried it myself. I think the only concern would be about the batter becoming slightly warm. If that's the case, maybe just refrigerate for a bit before eating it if you wanted it to be chilled.