Brownie Batter Hummus

Rich, creamy brownie batter hummus is a chocolate dip you can make in 3 minutes with a can of chickpeas and a few pantry staples. Enjoy it with berries, spread it on toast, or eat it by the spoonful. It is vegan, gluten-free, grain-free, and oil-free.

Introduction

Brownie batter and hummus might sound like an unlikely pair, but give me a can of chickpeas and a little cocoa, and I can show you how satisfying they are together. The result is a rich chocolate dip with the flavor of brownie batter, ready to scoop straight from the bowl.

I love having sweet and savory snacks tucked into the refrigerator for busy days. I am far too good at forgetting lunch when I am working, and a ready-to-eat snack makes a welcome difference. A batch of brownie batter hummus takes just a few minutes to blend and makes a generous 2 cups.

Even my skeptical son happily ate it when he was eleven. The cocoa and vanilla bring the chocolate flavor front and center, while the chickpeas make it creamy without butter, eggs, or added oil. Set out some strawberries for dipping, or reach for a spoon. Both are excellent options.

Why You’ll Love This Recipe

• Ready in 3 minutes:Blend the ingredients, adjust to your liking, and serve. No cooking required.
• Rich chocolate flavor:Cocoa and vanilla give the dip its brownie batter appeal.
• Vegan, egg-free, and dairy-free:Made with nondairy milk and no eggs or butter.
• Gluten-free and grain-free:The dip needs no flour or grains.
• Oil-free:Milk provides the liquid for blending without added oil.
• Plain and economical:A can of chickpeas and everyday pantry ingredients make a generous batch.
• Straightforward to make ahead:Keep it in the refrigerator for a sweet snack or dessert dip.

Ingredients for Brownie Batter Hummus

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Canned chickpeas:Rinse very well and drain before blending. Chickpeas, also known as garbanzo bean, provide the creamy base. For an especially smooth dip, you can gently rub off the skins after rinsing.
• Plain nondairy milk:Use your preferred variety. It helps the chickpeas blend into a creamy dip; keep a little extra handy to adjust the thickness.
• Unsweetened cocoa powder:Provides the deep chocolate flavor. Use unsweetened cocoa rather than a sweetened hot cocoa mix.
• Maple syrup:Sweetens the dip and adds liquid for blending. You can adjust the sweetness to suit your taste.
• Vanilla extract:Rounds out the cocoa flavor for that familiar brownie batter taste.
• Salt, optional:I like a small pinch, but taste first. The sodium content of canned chickpeas varies.
• Optional toppings:Mini semisweet chocolate chips, pomegranate seeds, toasted nuts, or flaked coconut make a lovely finishing touch. Choose dairy-free chocolate chips to keep the dip vegan.

How to Make Brownie Batter Hummus

Note that the complete instructions are also in the recipe card below.

1. Add the ingredients.Place the rinsed, drained chickpeas, milk, cocoa powder, maple syrup, vanilla, and optional salt in a food processor or high-speed blender.
2. Blend until smooth.Process the mixture, stopping to scrape down the sides as needed. Continue until the hummus is creamy.
3. Adjust and serve.Blend in more milk as needed for your preferred consistency. Taste and add more maple syrup or a pinch of salt if you like. Spoon into a bowl and serve plain or with optional toppings.

Taste and Texture

Expect a thick, creamy dip with a pronounced cocoa flavor and the sweetness of brownie batter. The heightens the chocolate flavor, while the chickpeas provide creaminess and body. For the smoothest texture, remove the chickpea skins and/or use a high-speed blender.

Keep it thick for spreading, or add a little more milk for easier dipping.

Storage

• Refrigerator:Store in an airtight container in the fridge for up to 1 week.
• Freezer:Freeze in an airtight container for about 3 months. stir well after defrosting at room temperature.

Serving Suggestions

I especially like brownie batter hummus with strawberries and other berries. For a snack platter, add graham crackers or pretzels alongside the fruit, choosing gluten-free and vegan varieties as needed.

It also makes a satisfying chocolate spread for toast. Use grain-free bread if you want to keep the entire snack grain-free, or enjoy the hummus on its own by the spoonful.

Flavor Variations

Add 2 teaspoons of instant espresso powder to the ingredients before blending.

Sprinkle mini semisweet chocolate chips over the hummus for little bites of chocolate. Use dairy-free chips for a vegan topping.

Add pomegranate seeds just before serving for a juicy, colorful topping.

Finish with chopped toasted nuts or flaked coconut for some crunch. Omit nuts when serving anyone with a nut allergy.

Tips for Success

• Rinse very well.Drain the chickpeas after rinsing before adding them to the blender or food processor.
• Scrape down the sides.Pause during blending so the mixture processes evenly.
• Adjust the milk gradually.Start with the amount in the recipe, then add more as needed for a creamy dip.
• Take an extra step for smoothness.Gently rub off the chickpea skins after rinsing and/or use a high-speed blender.
• Taste before adding salt.I like a pinch, but your chickpeas may already provide enough.

Ingredient Substitutions

• White beans or black beans:Use an equal-size can in place of the chickpeas, rinsed and drained. Cannellini beans are especially creamy.
• Nondairy milk:Use any plain variety you prefer. For a nut-free dip, choose a nut-free milk and omit nut toppings. Dairy milk also works if you do not need the hummus to be vegan.
• Other sweeteners:Use your preferred sweetener and adjust to taste. If using a granulated sweetener, you will likely need an extra tablespoon or more of milk.

Frequently Asked Questions

The cocoa, maple syrup, and vanilla give it a brownie batter flavor. Even my skeptical son enjoyed it! Rinsing the chickpeas very well and blending until smooth are worth the small effort.

No. I suggest removing the skins only if you want an especially smooth hummus. Gently rub the rinsed chickpeas with your fingertips to loosen the skins, or use a high-speed blender for a smoother result.

Yes. I suggest an equal-size can of rinsed, drained white beans or black beans. Cannellini beans make an especially creamy dip.

Yes! Freeze it in an airtight container for about 3 months.

I have not tested an amount of oil or butter to replace the milk. I suggest sticking with milk for the creamy, oil-free version here. Nondairy milk also keeps it vegan.