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.
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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.
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!
How to make this recipe
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.
Does it keep well?
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.
Substitutions & tips
You can definitely sub the almond butter for any other nut or seed butter of your choice. Just try to make sure it is a smooth/runny kind and not dry for best results.
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 you’ll want to cut back on or omit the milk.
Speaking of milk, you can use any non-dairy milk in this recipe, almond is just my go to for everything.
One final tip, don’t skip the chill time! It really, really helps with the flavors!
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Brownie Batter Chocolate Hummus
Ingredients
- 1 can chickpeas or black beans*
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (or more to taste)
- 4 tbsp runny almond butter (or other nut/seed butter)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 2-4 tbsp non-dairy milk (or more as needed to blend/thin)
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 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!
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