This chocolate hummus is the perfect healthier dessert for a crowd! It’s perfect with your favorite fruit, crackers, pretzels and tastes like brownie batter. Plus, it’s completely vegan, gluten free and refined sugar free.
I kind of love making healthy things taste like dessert (I see you chickpea cookie dough), so it’s no surprise I’m sharing a brownie batter chocolate hummus!
It definitely doesn’t taste like traditional hummus, but like a creamy, rich, healthy brownie batter (hence the name)!
It’s naturally vegan, gluten free, refined sugar free and can easily be made nut free. You can make it as sweet as you like and only need about 10 minutes to whip it up.
I like to eat chocolate hummus with fruit such as apples, berries and pineapple, or pretzels, graham crackers or even on top of a banana muffin!
Made a big batch to keep on hand for all of your late night chocolate cravings! As an added bonus, it’s cheaper to make it yourself than to buy it at the store. Try my chocolate mousse next!
Instructions
Drain and rinse the beans really well and add to a food processor or high speed blender.
Add all remaining ingredients. Start with just a few tablespoons of milk and add more as needed.
Blend until completely smooth, about 1-2 full minutes, but it will depend on your blender/food processor.
Taste and adjust flavors as desired. It can sometimes get a bit warm from blending for a while, so I like to transfer it to a container and pop it in the fridge for about 20 minutes before serving.
This also gives the flavors a chance to mingle!
Serving suggestions
Unlike traditional hummus which you usually serve with veggies, pita etc. I take a dessert approach with this chocolate hummus (it tastes like brownie batter after all).
My favorites for serving are strawberries, pretzels (Snyder’s makes good gluten free ones!), graham crackers and sliced apples. Also good straight off the spoon or slathered on toast.
If you feel like doing more baking, you can make my gluten free banana bread and spread it on top of that!
How to store hummus
Like anything made with a base of beans, this recipe will have a fridge-life of about 5 days.
You just want to keep it in an air tight container for about 5 days. I promise, if it goes bad, you’ll know! When it comes to beans, it’s a smell you can’t miss lol.
Make it nut free!
You can definitely sub the almond butter for any other nut or seed butter of your choice to make this recipe nut free. Just try to make sure it is a smooth/runny kind and not dry for best results.
Frequently asked questions
What sweetener is best?
The coconut sugar can be subbed for virtually any kind of granulated sugar. Brown, white, whatever you have! You can also just use all maple syrup, but the texture will be a bit thinner if you do this.
I often end up adding a bit more sugar than the recipe calls for if I want it sweeter, or if using black beans since they have a stronger flavor than chickpeas.
Is chocolate hummus actually hummus?
Yes! Though it’s quite different than a traditional hummus made with tahini, olive oil and garlic. Hummus is just blended chickpeas with different spices, and this one is a dessert version that uses cocoa, sugar and almond butter in place of tahini.
This recipe is a bit healthier than nutella given its higher protein and fiber content from the beans and lower overall sugar content.
Can I use melted chocolate?
Yes! You can add in some melted chocolate chips into this hummus to give it a richer and creamier texture. I would melt about 1/2 cup of semi-sweet chocolate chips, then add to the food processor as usual.
You will likely want to reduce the sugar since chocolate chips contain sugar already.
You’ll also love..
- Homemade Nutella
- Chickpea Cookie Dough
- Vegan Chocolate Cookies
Lastly, if you want more recipes straight to your inbox, be sure tosubscribe to my email list. As always, tag me oninstagramif you make this recipe so I can see your creation!
5 from 14 votes
Brownie Batter Chocolate Hummus
by: claire cary
This chocolate hummus is the perfect healthier dessert for a crowd! It's perfect with your favorite fruit, crackers, pretzels and tastes like brownie batter. Plus, it's completely vegan, gluten free and refined sugar free.
/ /
Prep: 10 minutes mins
Cook: 0 minutes mins
Total: 10 minutes mins
12
Ingredients
- 1 can chickpeas or black beans*
- ⅓ cup cocoa powder
- ¼ cup maple syrup
- ¼ cup coconut sugar or more to taste
- ⅓ cup runny almond butter or other nut/seed butter
- 1 tsp vanilla extract
- ¼ tsp salt
- 1-2 tbsp non-dairy milk or more as needed to blend/thin
US Customary – Metric
Instructions
Drain and rinse the beans really well and add to a food processor or high speed blender.
Add all remaining ingredients aside from the milk.
Blend until completely smooth, about 1-2 full minutes, but it will depend on your blender/food processor. If it is too thick, add in the milk, otherwise, leave it out.
Taste and adjust flavors as desired. It can sometimes get a bit warm from blending for a while, so I like to transfer it to a container and pop it in the fridge for about 30 minutes (though longer is better) before serving. This also gives the flavors a chance to mingle so don't skip this step!
It can sometimes get a bit warm from blending for a while, so I like to transfer it to a container and pop it in the fridge for about 30 minutes (though longer is better) before serving. This also gives the flavors a chance to mingle so don't skip this step!
Serve with strawberries, apple slices, pretzels, graham crackers etc! You can also fold in about 1/4 cup of chocolate chips to the mix!
Notes
I’ve had success with both chickpeas and black beans. I used chickpeas for the photos but do find the black beans get a bit creamier than the chickpeas. Neither will give a bean taste! Just be sure to rinse really, really well.
For a nut free option, sub the almond butter with sunflower seed butter or tahini.
Serving: 2tbsp / Calories: 69kcal / Carbohydrates: 10g / Protein: 3g / Fat: 3g / Saturated Fat: 1g / Fiber: 2g / Sugar: 7g
