Have you tried dessert hummus? Think: the texture and consistency of classic hummus but a chocolate version that’s reminiscent of raw brownie batter! That’s right. Today, we are making Brownie Batter Hummus!
A perfect chocolate dip for a little sweet treat, filling snack, or decadent dessert. This sweet hummus recipe uses real melted chocolate and cocoa powder to bring the flavor and is sweetened with maple syrup.
Plus, it’s super easy to whip up, with just 6 ingredients and 10 minutes required (or less if you opt out of peeling your chickpeas!). And listen, as a time-strapped mom and self-proclaimed choco-holic, quick, easy, and delish is the name of the game!
The chickpeas in here bring a distinct taste and texture perfect for dipping. If you’re looking for something that’s better for eating from a spoon, I recommend my Edible Brownie Batter recipe instead.
Brownie Batter Hummus Ingredient Highlights
You’ll need to separate the chickpeas from the water they are submerged in (this liquid is called aquafaba), but make sure you conserve the aquafaba to thin out the chocolate hummus later.
You can really use any nut butter of choice. I find that almond and cashew butter are best because they have the mildest flavor, whereas something like peanut butter will add peanut flavor that will compete with the chocolate.
I used dark chocolate chips as that’s my preference, but you can easily use semi-sweet. Milk chocolate can also be used, but you may want to add less maple syrup in this case. I also used dark cocoa powder.
I like to garnish the top with mini chocolate chips. You can also mix them in for little chocolate flecks in every bite or leave them out altogether.
How to Make Brownie Batter Dessert Hummus
Prep Your Ingredients First
Start by draining your chickpeas and melting the chocolate chips. Make sure to capture the liquid from the canned chickpeas (also called aquafaba). We will be using it later! I find it easiest to use a sieve over my Pyrex measuring cup.
As for melting the chocolate, you can simply do so in the microwave in 30-second intervals, stirring in between. They will typically only need 60-90 seconds total to be completely melted.
How to Easily Peel Chickpeas without Cooking Them
This step is totally optional, and if I’m being completely honest, 9 times out of 10 I skip it because for me the effort isn’t worth the minimal difference it makes to the texture.
Still, I wanted to give you the option to peel your chickpeas to give you a smoother hummus. And the good news is, there’s a quick and easy way to peel the chickpeas even without cooking them.
Add your chickpeas to a large bowl and submerge them in water. Then, with clean hands, just kind of run your fingers through the chickpeas. The skins will start to separate from the beans.
Because the chickpea skin is so thin and lightweight, they will float to the surface of the water. Then, you can simply skim the top of the water with your hands or a sieve to remove the skins.
Blend up Your Chocolate Hummus
Add the chickpeas, melted chocolate, almond butter, cocoa powder, and salt to a food processor or blender. Keep your aquafaba handy as you will need it in the next step.
Blend on high, and with the food processor on, slowly add the aquafaba, assessing the consistency as you go. I usually only add 1-2 tablespoons of aquafaba total, but I like a thicker hummus. You can thin it out to your preferred texture!
Serving Brownie Batter Hummus
This chocolate hummus tastes a lot like brownie batter but has the consistency of dip, so it’s great served with a number of dippers!
Here are some of my favorites:
- Strawberries or other berries
- Vanilla wafers or other cookies
- Pretzel crisps or sticks
- Apple slices
- Banana slices
- Jumbo marshmallows
How to Properly Store Dessert Hummus
This homemade brownie hummus stays fresh in an airtight container in the refrigerator for about 1 week.
To extend the life of your hummus, you can freeze it for up to 6 months. Thaw it in the refrigerator and then eat it within 5-7 days.
When hummus goes bad, there is usually visible mold (usually white) on top and a strong sour smell.
10-Minute Brownie Batter Hummus
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Food Processor * or *
Ingredients
- 1 (15.5 ounce) can chickpeas (both the beans and the liquid)
- ⅓ cup chocolate chips (dark (preferred) or semi-sweet)
- ¼ cup almond butter (or any other nut butter of choice)
- ¼ cup maple syrup
- 2 tablespoons cocoa powder (I used dark)
- ½ teaspoon salt
- ¼ cup mini chocolate chips (optional)
Instructions
- Separate the chickpeas from the liquid, conserving the liquid (also called aquafaba) for later use. Melt the chocolate chips in the microwave in 30-second intervals, stirring in between until smooth. If you would like to peel the chickpeas for a smoother hummus you can. There are detailed instructions on how to easily peel chickpeas in the post, but this is completely optional!1 (15.5 ounce) can chickpeas, ⅓ cup chocolate chips
- Add the chickpeas, melted chocolate, almond butter, maple syrup, cocoa powder, and salt to a food processor or high-powered blender and blend on high.¼ cup almond butter, ¼ cup maple syrup, 2 tablespoons cocoa powder, ½ teaspoon salt
- While the blender is on, slowly add the aquafaba until you are happy with the consistency (usually 1-2 tablespoons). You may need to stop and use a spatula to scrape down any ingredients stuck to the sides halfway through.
- Transfer the brownie batter hummus to a bowl and top with mini chocolate chips (optional*). Serve with strawberries, vanilla wafers, pretzel crisps and/or any other dippers of choice!¼ cup mini chocolate chips
Pro Tips
- I like to serve this hummus with mini chocolate chips on top for a little texture and because I love how it looks. You can opt to mix them in for little flecks of chocolate in every bite, or you can leave them out altogether.
- This chocolatey dessert is designed to be a dip. If you want a batter you can eat with a spoon, I recommend this Edible Brownie Batter instead.
