Made with pantry staples, this 10-minute brownie batter hummus satisfies chocolate cravings without the guilt. Easy to make, completely irresistible, gluten free and vegan.
Yes—we’re using chickpeas in a dessert. It might sound unusual, but this creamy chocolate hummus is rich, chocolatey and studded with chips. It’s an addictive healthier treat you’ll want to make again and again.
Velvety in texture from almond butter and almond milk, it’s lightly sweet and packed with chocolate flavor. Think of it as a thicker chocolate fruit dip that doubles as a spread or a spoonable dessert.
How does brownie batter hummus taste? Smooth, chocolate-forward and slightly decadent but not overly sweet—the almond butter adds richness and the milk creates a silky mouthfeel.
Enjoy it by the spoonful, spread on toast or crackers, or serve as a dip for fresh fruit. It’s versatile, simple and satisfying.
Bonus: Making this at home is much more economical than buying dessert hummus at the store, where single containers can be pricey. Save money and make a larger batch yourself.
How To Make Brownie Batter Hummus
This recipe takes about 10 minutes to prepare. The method is straightforward:
Add ingredients to a food processor. Combine drained chickpeas, coconut sugar, cocoa powder, almond butter, sea salt, almond milk and vanilla in the food processor bowl.
Process until smooth. Blend for about a minute, pausing once to scrape down the sides. The mixture should be creamy and velvety. If it’s too thick, add a splash more almond milk and blend again—the hummus will firm up slightly as it chills.
Fold in chocolate chips. Transfer the hummus to a container and gently stir in mini chocolate chips for texture and extra chocolate bursts.
Chill. Refrigerate for several hours or, ideally, overnight so the flavors meld and the texture improves. Then serve and enjoy.
How To Serve
Try these pairings or use your own favorites:
- Graham crackers or other crisp cookies
- Cinnamon or plain pita chips
- Plain crackers or pretzels
- Fresh fruit such as strawberries or apple slices
- Toasted bread or bagels as a spread
Or skip the dipping and eat it straight from the jar with a spoon.
Tips & Tricks
- Don’t skip the chill time. Refrigerating, preferably overnight, lets flavors meld and improves texture.
- Swap nut or seed butter if needed. Cashew, peanut or sunflower seed butter work—adjust almond milk amount to reach desired consistency.
- Use any plant milk you prefer in place of almond milk.
- Lightly packed brown sugar can replace coconut sugar if you prefer.
- If keeping the recipe vegan or dairy-free, choose dairy-free chocolate chips.
- Use good-quality cocoa powder; inferior cocoa can taste bitter and affect the final flavor.
How To Store
Store chocolate hummus in an airtight container in the refrigerator for 5 to 7 days.
Additional Hummus Recipes You Might Enjoy:
- Peanut Butter Cookie Dough Dessert Hummus
- Pumpkin Pie Hummus
- Spinach Artichoke Hummus
- Sweet Potato Hummus
- Mango Chipotle Hummus
- Restaurant-Style Hummus
Did you make this recipe? Rate and review it below — I’d love to hear your feedback.
Brownie Batter Hummus
about 10 servings
10 minutes
10 minutes
Made with pantry staples, this 10-minute brownie batter hummus satisfies chocolate cravings without the guilt. Easy to make, completely irresistible, gluten free and vegan.
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed well
- ½ cup coconut sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoons natural almond butter*
- ¼ teaspoon fine sea salt
- 6 tablespoons unsweetened plain almond milk
- 2 teaspoons vanilla extract
- ¼ cup mini chocolate chips (or ⅓ cup regular or dark chocolate chips)**
Instructions
- Add chickpeas, coconut sugar, cocoa powder, almond butter, salt, almond milk and vanilla to a food processor. Process about 1 minute, scraping down the bowl halfway through, until smooth. If needed, add a splash more almond milk to adjust consistency. Note the hummus will thicken as it chills.
- Transfer to an airtight container, fold in chocolate chips, then chill covered in the refrigerator for several hours or overnight. Serve as desired.
Notes
*Use a runny almond butter with minimal ingredients for best texture. Thicker nut butters may require more milk to thin.
**To keep the recipe vegan or dairy-free, use dairy-free chocolate chips.
Nutrition Information:
Yield: 10
Serving Size: 1
Amount Per Serving:
Calories: 140Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 175mgCarbohydrates: 23gFiber: 3gSugar: 14gProtein: 4g
Nutrition data shown is an estimate and for informational purposes only.