Brownie Batter Hummus

5 from 1 vote

Skip store-bought options and make this rich, creamy brownie batter hummus recipe with nine ingredients in ten minutes using a single food processor!

Prep Time10

Total Time10

Course: Dessert, Snack

Cuisine: All American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: servings

Calories: 242kcal

Author: Sammi Ricke

Cost: $3.00

Equipment

Ingredients

1 (15 ounce) canned garbanzo beans (chickpeas), drained and rinsed well (see notes)
1/2 cup honey
1/2 cup cocoa powder
1/3 cup creamy peanut butter or any nut butter
2 teaspoons vanilla extract
1/8 teaspoon almond extract
1/8 teaspoon salt
1/4 cup water, add in small increments
1/4 cup mini chocolate chips as topping (optional)

Instructions

Place all the ingredients in a food processor EXCEPT the water. Secure the lid on top.
1 (15 ounce) canned garbanzo beans (chickpeas), drained and rinsed well, 1/2 cup honey, 1/2 cup cocoa powder, 1/3 cup creamy peanut butter, 2 teaspoons vanilla extract, 1/8 teaspoon almond extract, 1/8 teaspoon salt
Blend on low until the mixture is smooth, scraping the sides and bottom of the food processor bowl with a silicone spatula several times.
Add the water slowly, until the consistency is creamy and smooth with no chunks or bits of chickpea. If the "batter" is not creamy enough it will be hard to dip your fruit in.
1/4 cup water, add in small increments
Put the hummus in a bowl and, if desired, top with mini chocolate chips before serving with berries, sliced apples, crackers, pretzels, cookie wafers, dried banana chips, or eat it plain with a spoon! .
1/4 cup mini chocolate chips as topping
Store in an airtight container for up to 1 week.

Notes

Ingredient Tips - If you don’t have almond extract, just omit it from the recipe. No problem!

Prep Tips - To create extra creamy dessert hummus, remove the skins from the chickpeas. It's easy, we promise! Transfer the chickpeas to a large bowl filled with cold water. Gently rub the chickpeas between your fingers, ensuring the skins loosen and float to the surface. Discard the skins and repeat (if needed) the rinsing and rubbing process several times, changing the water as needed. Then allow the chickpeas to drain, and add to the food processor.

Meal Prep Tips - This recipe makes about 1 1/2 cups hummus. Divide into containers and enjoy with lunch or as an on-the-go snack with fruit or pretzels.

Nutritional data does not include the mini chocolate chips.

Nutrition