My youngest calls this “dessert dip,” and honestly, I let him. When my kids ask for brownies at 4 p.m. on a Tuesday, I reach for a can of chickpeas instead of the cocoa-smeared baking pan.
That’s how Brownie batter chocolate hummus became a staple in our house. This creamy, dreamy chocolate hummus tastes like brownie batter straight from the bowl, yet it’s made with wholesome pantry staples. If you’ve never tried chocolate hummus, picture a silky dessert hummus that doubles as a healthy snack.
My brownie batter dessert hummus recipe comes together in five minutes flat. One spoonful, and you’ll understand why my family fights over the spatula. This brownie batter chocolate hummus is proof that food is love, and love can be nourishing too.
WHY YOU’LL LOVE THIS BROWNIE BATTER CHOCOLATE HUMMUS
First, this brownie batter dessert hummus needs just six simple ingredients. Second, it’s no-bake, so you skip the oven entirely. Moreover, this chocolate hummus recipe is naturally gluten-free and vegan-friendly.
Additionally, kids devour it without a single complaint. Finally, this brownie batter chocolate hummus costs pennies per serving. You’ll love that this healthy chocolate hummus satisfies a sweet tooth and sneaks in fiber and protein.
INGREDIENTS YOU’LL NEED
Gather these ingredients for your brownie batter chocolate hummus:
| Ingredient | Amount |
|---|---|
| Chickpeas, rinsed and drained | 1 can (15 oz) |
| Unsweetened cocoa powder | 3 tbsp |
| Maple syrup | 3 tbsp |
| Creamy almond butter | 2 tbsp |
| Vanilla extract | 1 tsp |
| Oat milk (or any milk) | 2–4 tbsp |
| Pinch of sea salt | 1/8 tsp |
SUBSTITUTIONS & VARIATIONS
Swap almond butter for peanut butter or sunflower seed butter. Use honey instead of maple syrup if you don’t need it vegan. Add a tablespoon of mini chocolate chips for extra texture.
For a mocha twist, stir in a teaspoon of instant espresso. Furthermore, a splash of orange extract turns this brownie batter chocolate hummus into a chocolate-orange treat.
STEP-BY-STEP INSTRUCTIONS
Blend the base
First, add chickpeas, cocoa powder, maple syrup, almond butter, vanilla, and salt to a food processor. Pulse until the mixture breaks down.
Stream in the milk
Next, drizzle in the oat milk one tablespoon at a time. Scrape down the sides as you go. Blend until the brownie batter chocolate hummus turns completely smooth and fluffy.
Taste and adjust
Then, taste your chocolate hummus. Add more maple syrup for sweetness or more milk for a creamier texture. Finally, scoop into a bowl and serve.
PRO TIPS FOR SUCCESS
Rinse the chickpeas well to remove any canned flavor. Also, blend longer than you think you should. A full two minutes makes this brownie batter chocolate hummus ultra-silky. Chill the dessert hummus for 30 minutes before serving for the best brownie-batter texture.
STORAGE & REHEATING TIPS
Store this brownie batter chocolate hummus in an airtight container in the fridge for up to five days. You don’t need to reheat it, so serve it cold or at room temperature. Stir in a splash of milk if it thickens during storage.
WHAT TO SERVE WITH THIS BROWNIE BATTER CHOCOLATE HUMMUS
Serve this chocolate hummus with apple slices, strawberries, graham crackers, or pretzels. Spread it on toast or swirl it into yogurt. My kids even dip waffles in this brownie batter dessert hummus. The options are endless.
BROWNIE BATTER CHOCOLATE HUMMUS FAQS
Is brownie batter hummus healthy?
It can be a healthier dessert dip than frosting or cookie dough, especially if made with chickpeas, cocoa, nut butter, and modest sweetener. But it’s still a treat chickpeas add fiber and protein, yet added sugar, maple syrup, or chocolate chips can make it high in sugar and calories.
Does brownie batter hummus taste like hummus?
Usually not. The cocoa, sweetener, vanilla, and nut butter mask most chickpea flavor. It tastes like chocolate brownie batter or chocolate mousse, with a slight earthy chickpea note in some recipes.
What do you eat brownie batter hummus with?
Strawberries, apple slices, banana, pretzels, graham crackers, digestive biscuits, pita chips, toast, waffles, pancakes, rice cakes, or a spoon. Also good as a dip for fruit or spread on toast.
Is chocolate hummus actually healthy?
It’s “healthier-ish” better than many desserts because of fiber and plant protein from chickpeas, but it’s not a health food. Check labels: commercial versions vary widely in sugar. Homemade with less sweetener and no chocolate chips is the healthier option.
NUTRITION INFORMATION (PER SERVING)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Protein | 4 g |
| Carbohydrates | 15 g |
| Fiber | 4 g |
| Fat | 4 g |
| Sugar | 6 g |
Go ahead and make this brownie batter chocolate hummus today. Your family will thank you, and so will your sweet tooth.
Print
Brownie batter chocolate hummus
- Total Time: 5 minutes
- Yield: About 1 1/2 cups (6 servings)
- Diet: Vegan, Gluten-Free, Vegetarian
Description
A creamy, dreamy chocolate hummus that tastes like brownie batter straight from the bowl, made with wholesome pantry staples. It comes together in five minutes, is no-bake, naturally gluten-free and vegan-friendly, and doubles as a healthy snack or dessert dip.
Ingredients
- Chickpeas, rinsed and drained: 1 can (15 oz)
- Unsweetened cocoa powder: 3 tbsp
- Maple syrup: 3 tbsp
- Creamy almond butter: 2 tbsp
- Vanilla extract: 1 tsp
- Oat milk (or any milk): 2–4 tbsp
- Pinch of sea salt: 1/8 tsp
Instructions
- 1. 1. Add chickpeas, cocoa powder, maple syrup, almond butter, vanilla, and salt to a food processor. Pulse until the mixture breaks down.
- 2. 2. Drizzle in the oat milk one tablespoon at a time, scraping down the sides as you go. Blend until the hummus turns completely smooth and fluffy.
- 3. 3. Taste and adjust: add more maple syrup for sweetness or more milk for a creamier texture. Scoop into a bowl and serve.
Notes
Rinse the chickpeas well to remove any canned flavor. Blend longer than you think you should—a full two minutes makes it ultra-silky. Chill the dessert hummus for 30 minutes before serving for the best brownie-batter texture. Store in an airtight container in the fridge for up to five days; no need to reheat.
Stir in a splash of milk if it thickens during storage. Serve with apple slices, strawberries, graham crackers, pretzels, toast, yogurt, or waffles.
Substitutions: swap almond butter for peanut butter or sunflower seed butter; use honey instead of maple syrup if not vegan; add mini chocolate chips for texture; add instant espresso for a mocha twist; a splash of orange extract for a chocolate-orange treat.
A high-speed blender can be used instead of a food processor, though you may need extra milk.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert/Snack
- Method: No-bake (food processor)
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 110
- Sugar: 6 g
- Sodium: 95 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: brownie batter chocolate hummus, dessert hummus, healthy chocolate hummus, chocolate hummus recipe, vegan dessert dip, gluten-free snack