The BEST Brownie Batter Hummus

Brownie batter hummus in a bowl surrounded by strawberries.

5 from 6 votes

The BEST Brownie Batter Hummus

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.

Prep Time7

Total Time7

Course: Dessert

Cuisine: American

Servings:

Calories: 332kcal

Author: Sarah Pilley

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

See more expert tips, pictures, and variations above for making the best brownie batter hummus!

Yield: about 3 cups of dessert hummus

Serving Size: ½ cup

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 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.

Storage: 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.

Nutrition