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A bowl of chocolate chip dessert hummus with a serving spoon, surrounded by fresh strawberries and crackers.
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Brownie Batter Dessert Chocolate Hummus

This brownie batter hummus is thick, fudgy and deeply chocolatey, made with chickpeas, cocoa and almond butter. A dessert hummus blended smooth in 3 minutes!
Prep Time15 minutes
Total Time15 minutes
Course: Appetizers, Desserts, Snacks
Cuisine: American
Diet: Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Low Salt, Vegetarian
Keyword: brownie batter hummus, chocolate hummus, dessert hummus
Servings: 8 servings
Author: Sarah Bond

Ingredients

  • 1 15-oz can chickpeas 1 (425 g) can chickpeas (240 g drained and rinsed; reserve the aquafaba)
  • ⅓ cup unsweetened cocoa powder 30 g
  • ⅓ cup dark brown sugar 75 g
  • ⅓ cup almond butter 85 g
  • ¼ tsp salt
  • ½ cup mini chocolate chips use dark chocolate for vegan, 85 g

Instructions

  • Chickpeas: Reserve the aquafaba (liquid) from 1 15-oz can chickpeas, then fully drain and rinse the chickpeas.
    A metal strainer filled with chickpeas next to a small bowl of aquafaba, ready to be used for chocolate hummus.
  • Blend: In a food processor, blend the chickpeas, ⅓ cup unsweetened cocoa powder, ⅓ cup dark brown sugar, ⅓ cup almond butter, and ¼ tsp salt. Add 1 tablespoon of the reserved aquafaba at a time until smooth and spoonable (like traditional hummus). It usually needs 1 to 2 tablespoons.
    Chickpeas, peanut butter, cocoa powder, and brown sugar in a food processor bowl to make chocolate hummus.
  • Chips: Stir in ½ cup mini chocolate chips.
    A white speckled bowl filled with brownie batter dessert hummus topped with a mound of chocolate chips.
  • Serve right away or refrigerate until ready to eat (it will thicken as it chills).
    A round bowl filled with chocolate hummus topped with chocolate chips.

Notes

Storage: Keep it in an airtight container, like a glass storage container with a snap lid, in the fridge for about a week. I keep a batch on hand all week for my 3 pm snack craving and a sweet bite after dinner.
It firms up as it chills. If it gets thicker than you like, whisk in a tablespoon of aquafaba or water until it loosens back up.
Freezing: I haven't frozen this one yet, but hummus generally freezes well, so I expect it to hold up. Freeze it in an airtight container for up to 3 months, thaw it overnight in the fridge, and stir well before serving, since thawed hummus can come out a little thicker or slightly grainy.

Nutrition

Serving: 1serving | Calories: 203kcal | Carbohydrates: 26.6g | Protein: 5.7g | Fat: 10.3g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 4.8g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 85mg | Potassium: 275mg | Fiber: 5g | Sugar: 16.2g | Vitamin A: 11IU | Vitamin C: 0mg | Calcium: 70mg | Iron: 2mg
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