Chocolate Hummus Brownie Batter Recipe

If you’ve ever craved the rich, fudgy delight of brownie batter but wanted a healthier, vegan twist, then you’re in for a treat with this Chocolate Hummus Brownie Batter Recipe. I absolutely love how creamy and chocolatey this dip turns out, and it’s a total crowd-pleaser whether for a party snack or a guilt-free dessert fix. Stick with me—I’ll walk you through everything you need to know to nail this at home and feel good about it too!

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Ingredients You’ll Need

The magic of this Chocolate Hummus Brownie Batter Recipe lies in its simple, wholesome ingredients that blend beautifully for a silky, decadent dip. A quick tip: always make sure to rinse your beans thoroughly—that’s key for the smoothest, freshest tasting batter.

• Chickpeas or Black Beans: I personally prefer chickpeas—they’re milder in flavor and create a creamier texture.
• Cocoa Powder: Use unsweetened cocoa powder for that deep chocolate taste; Dutch-process works great if you want less acidity.
• Maple Syrup: Pure maple syrup adds natural sweetness with a lovely hint of caramel.
• Coconut Sugar: Adds a rich sweetness and depth without overpowering the cocoa.
• Runny Almond Butter: Other nut butters work too, but almond butter keeps things smooth and subtly nutty.
• Vanilla Extract: It brightens the flavors and balances the bitterness of cocoa.
• Salt: Just a pinch—it brings out the chocolate notes beautifully.
• Non-Dairy Milk: I like almond or oat milk to thin out the batter if needed for a silky finish.

Variations

I love customizing this recipe to match whatever mood I’m in or what I have on hand. Don’t hesitate to play around—you’ll find that a little tweak can make it even more fun and suited to your taste.

• Nut-Free Version: Using sunflower seed butter instead of almond butter worked wonders when my niece came over with a nut allergy.
• Extra Chocolatey: Folding in chocolate chips adds that melty chunk texture we all crave. I mix about 1/4 cup right before chilling.
• Sweetness Adjustments: Feel free to swap coconut sugar for more maple syrup or a splash of agave depending on your sweetness preference.
• Bean Swap: Black beans offer a slightly earthier flavor and make the dip a bit richer, which I love in the fall months.

How to Make Chocolate Hummus Brownie Batter Recipe

Step 1: Prep Your Beans—The Secret to Smoothness

Start by draining and rinsing your chickpeas or black beans really well. This step is non-negotiable because rinsing removes any canning residue and prevents bitterness. I usually give them a good swirl in a colander under cold water for a full minute to make sure they’re fresh and clean.

Step 2: Blend the Chocolatey Goodness

Pop the rinsed beans into a food processor or high-speed blender. Add your cocoa powder, maple syrup, coconut sugar, almond butter, vanilla extract, and salt. Blend everything until ultra-smooth—this usually takes me 1 to 2 minutes depending on your machine. Don’t rush this part; a smooth texture makes all the difference.

Step 3: Adjust Texture with Non-Dairy Milk

If the batter feels too thick or tough to stir, add 1 tablespoon of non-dairy milk at a time until it reaches your desired consistency. I usually find 1-2 tablespoons is perfect to make it creamy but still thick enough for dipping.

Step 4: Chill to Let Flavors Marry

I discovered this trick after my first attempt: letting the dip chill in the fridge for at least 30 minutes really helps the flavors deepen and the texture firms up to perfect brownie batter-like consistency. It’s tempting to dig right in, but trust me—waiting is worth it!

Step 5: Serve and Enjoy!

Serve this chocolate hummus with sliced strawberries, crisp apple slices, crunchy pretzels, or graham crackers. If you’re feeling indulgent, fold in some chocolate chips before chilling—my family goes crazy for that little touch of melty magic!

How to Serve Chocolate Hummus Brownie Batter Recipe

Garnishes

I love topping this with a sprinkle of flaky sea salt or a handful of mini chocolate chips for a little texture contrast. Fresh berries on the side are fantastic, especially strawberries or raspberries to add a tart pop that balances the sweetness.

Side Dishes

Pair it with crunchy pretzels, graham crackers, or even plantain chips for dipping. Sometimes I set out a platter with cut fruit, crackers, and this dip as an impromptu dessert board that everyone reaches for first.

Creative Ways to Present

For parties, I like to pipe the brownie batter hummus into small jars or pretty bowls and top with a few edible flowers or crushed nuts. It always looks fancy but takes almost zero extra effort. And trust me, it disappears fast!

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. It keeps beautifully for up to 5 days. If the texture firms up too much, just stir it well before serving or add a splash of non-dairy milk to loosen it.

Freezing

I haven’t frozen this dip myself because it’s so quick to whip up fresh, but I imagine freezing might change the texture slightly. If you do freeze it, thaw gently in the fridge and stir well before serving.

Reheating

No reheating necessary since it’s best served chilled or at room temperature. If you prefer it softer, leave it out for 10-15 minutes before dipping in.

FAQs

Final Thoughts

I used to think healthy desserts meant sacrificing flavor until I discovered this Chocolate Hummus Brownie Batter Recipe. It’s become my go-to for satisfying sweet cravings without the heavy sugar crash or guilt. The blend of beans with cocoa and nut butter makes it unexpectedly indulgent yet wholesome. Next time you want a brownie fix that’s easy, quick, and crowd-friendly, give this a whirl—I promise you’ll wonder how you ever lived without it.

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