Brownie Batter Hummus

5 from 3 votes

Rich and creamy and ready in under 10 minutes, this Brownie Batter Hummus is a delicious chocolate treat! Add some chickpeas to your day and get some protein while enjoying a treat. Dip berries, marshmallows, pretzels, graham crackers and more!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

1 can chickpeas rinsed (pre-cooked), about 15 oz. can
1/3 c cocoa powder
2 T brown sugar
⅓ c maple syrup or agave
⅓ c peanut butter or tahini or another nut/seed butter
1½ tsp vanilla extract
1/4 tsp sea salt
4-6 T milk of choice

Instructions

In a food processor, blend all ingredients together until smooth, scraping down the sides if necessary. Start out with 3-4 tablespoons of milk.
Adjust and add more milk to get desired thickness. Add more sweetener to as desired as well.
Chill for about 30 minutes before serving. Garnish with chocolate shavings or mini chocolate chips.

Notes

For super creamy hummus, remove the skins from the chickpeas. This is a bit tedious, but there are some shortcuts to remove the skins here. I typically don't take the time to do it, but when I do, the end product is so much smoother and creamier.
Storage tips: you can keep your brownie batter hummus in a sealed container in the refrigerator for about one week. Allow it to sit out for about 5-10 minutes before serving to take the chill off a bit. You can freeze this recipe for up to 3 months. Thaw before serving.
Adjust the sweetness to your liking. The sweetness of this chocolate hummus is always a personal preference. You can easily adjust the sweetness after blending so you can start small and then add more int he end.

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