Brownie Batter Chocolate Hummus Recipe

If you’re on the hunt for a fun and delicious twist on a sweet treat, you’re going to love my Brownie Batter Chocolate Hummus Recipe. It’s rich, chocolatey, and so smooth you’ll swear it’s dessert – but surprise, it’s actually packed with wholesome ingredients you probably already have in your pantry. I first tried this recipe when I was craving brownies but wanted something a bit lighter and less guilty, and let me tell you, it seriously blew me away. Keep reading because once you try it, you’ll want to stock up on chickpeas and cocoa powder!»

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Ingredients You’ll Need

These ingredients come together to create a rich, fudgy, and slightly sweet chocolate hummus that tastes just like brownie batter. I find that using canned chickpeas or black beans makes this recipe super accessible, and the almond butter adds a lovely creamy texture. A few key tips here will help you get the perfect consistency.

• Chickpeas or Black Beans: Make sure to drain and rinse well to avoid any canned bean flavor overpowering the chocolate.
• Cocoa Powder: Use unsweetened for that deep chocolate taste — Dutch-processed if you want it extra smooth.
• Maple Syrup: Adds natural sweetness and a hint of caramel; you can adjust this to taste.
• Coconut Sugar: Gives a bit of texture and rounds out the sweetness, but optional if you want it lighter.
• Runny Almond Butter: The key for creaminess — feel free to swap with any nut or seed butter you love.
• Vanilla Extract: Just a touch enhances that chocolatey depth.
• Salt: Balances the sweetness and intensifies the flavors.
• Non-Dairy Milk: To thin it out as needed and help the blender do its magic.

Variations

One of the best things about the Brownie Batter Chocolate Hummus Recipe is how easy it is to tweak based on what you have on hand or your personal tastes. I’m always experimenting with different nut butters and sweeteners—sometimes I swap almond butter for peanut butter or add a touch of cinnamon to the mix. You’ll find your own favorite combo in no time.

• Nut Butter Swap: I’ve tried sunflower seed butter and cashew butter; each gives a slightly different flavor and creaminess that’s delicious.
• Extra Chocolate: For an even more indulgent hummus, folding in mini chocolate chips right at the end is a game changer.
• Sweetener Adjustments: Use agave or honey if not strictly vegan; adjust maple syrup and sugar to your preferred sweetness level.
• Spice it Up: Add a pinch of chili powder or espresso powder to deepen the flavor profile—trust me, it’s unexpectedly awesome.

How to Make Brownie Batter Chocolate Hummus Recipe

Step 1: Prep Your Beans

Start by draining and rinsing your chickpeas or black beans thoroughly. This helps eliminate any canned taste and makes the final hummus taste fresher. I like to give them a good rinse under cold water, then shake off the excess moisture before adding them to my food processor or blender.

Step 2: Add the Rest of the Ingredients (Minus the Milk)

Next, throw in your cocoa powder, maple syrup, coconut sugar, almond butter, vanilla extract, and salt. Using a high-speed blender or food processor saves time and gives you a luxuriously smooth texture. Now’s a great time to scrape the sides once or twice as you blend — I like to do this around the 1-minute mark to make sure everything gets fully mixed.

Step 3: Blend Until Smooth and Adjust Consistency

Blend for about 1 to 2 minutes until silky smooth. If the batter feels too thick or a little dry, slowly add one tablespoon of non-dairy milk at a time until you reach that perfect creamy brownie batter consistency. Just be careful not to add too much; you want it thick enough to dip into but smooth enough to spread easily.

Step 4: Chill and Let Flavors Marry

Here’s a trick I discovered when making this recipe for the first time: after blending, the hummus can get a bit warm. Pop it into the fridge for at least 30 minutes (an hour or two is even better) to let the flavors meld. This chilling step really makes a difference—sometimes I catch myself sneaking bites straight from the fridge because it tastes even more like brownie batter!

Step 5: Serve and Enjoy!

Enjoy your chocolate hummus with fresh fruit like strawberries or apple slices, crunchy pretzels, or graham crackers. You can even spread it on toast for a decadent breakfast treat. And if you’re feeling extra festive, fold in some mini chocolate chips before chilling for a surprise texture that gets rave reviews from my family every time.

How to Serve Brownie Batter Chocolate Hummus Recipe

Garnishes

I usually sprinkle a few mini chocolate chips or cacao nibs on top for some crunch and extra chocolate pop. Toasted coconut flakes or a few chopped nuts also make it look fancy—and add a nice texture contrast. Fresh berries aren’t just a side; they double as a beautiful, vitamin-packed garnish that brightens up the bowl.

Side Dishes

This chocolate hummus pairs wonderfully with crunchy apple slices, bananas, strawberries, simple pretzels, or even cinnamon graham crackers. When I’m feeling extra, I serve it alongside vegan vanilla ice cream for an indulgent party dip that vanishes fast!

Creative Ways to Present

For parties, I like to serve this inside little glass cups layered with fresh fruit and granola, turning it into a quick parfait. You can also pipe it onto plates with a star tip for a fun brownie batter “decor” or use it as a filling for gluten-free crepes. Getting creative makes it even more fun, especially if you have kids around!

Make Ahead and Storage

Storing Leftovers

I store any leftover chocolate hummus in an airtight container in the fridge for up to 5 days. Because of the natural ingredients, it stays fresh and creamy without separating. I always give it a quick stir before serving just to refresh the texture.

Freezing

While I haven’t frozen it often, I successfully froze small portions in silicone muffin molds for single servings. After thawing in the fridge overnight, the texture is a bit less creamy but still tasty—perfect for when you want a quick sweet fix without making a whole batch.

Reheating

Since this is more of a cold dip/dessert, I don’t recommend heating it. If you want it softer, just leave it at room temperature for 15-20 minutes before serving. That said, straight from the fridge is my favorite way to enjoy it!

FAQs

Final Thoughts

I honestly didn’t expect to fall so hard for a chocolate hummus recipe, but my Brownie Batter Chocolate Hummus Recipe quickly became my secret weapon for satisfying sweet cravings in a healthier way. It’s creamy, chocolatey, and so versatile—you’ll find lots of excuses to make it again and again. Give it a try and let me know how it becomes your new favorite snack or dessert; I promise you’re going to love every bite!

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