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Creamy Brownie Batter Chocolate Hummus (Vegan)

I first had chocolate hummus at Trader Joes. And believe me, I resisted. It seemed like sacrilege! Hummus was meant to be savory! But it wasn’t until I tried this recipe that I became a convert. It tastes like gooey brownie batter – rich and chocolately. And it takes just 5 minutes to prepare!

This hummus makes a great snack when you are craving something sweet as it’s packed with protein from the garbanzo beans. It also has a good dose of healthy fats from the tahini and coconut milk.

All you need is a food processor or blender and a few simple ingredients.

What to eat it with?

My favorite way to enjoy this is with some fresh strawberries or fruit. But I’ve also slathered the hummus on toast, topped with banana and some chia seeds for crunch. You could also just use crackers or whatever other crunchy snacks you have on hand! It’s addictively good and you won’t believe that it’s healthy!

How to make it extra creamy

There are 3 keys to make this chocolate hummus extra creamy.

  1. Good quality tahini. You may sub a nut butter of choice but I love the creamy nuttiness of tahini. I used Soom foods Premium Tahini.
  2. Coconut milk. While other non-dairy milks can be effective, coconut milk has really good amounts of fats which can help it blend nicely.
  3. Aquafaba! Aquafaba is the reserved chickpea liquid. I’m not sure why, but adding just a few tablespoons of aquafaba blends them to form lovely peaks. It really adds to the creaminess of the dish. A lot of people discard the aquafaba due to their gas-producing properties, but just a little bit can make a big difference !

How to reserve aquafaba

If you are adding canned chickpeas, you can reserve some of the liquid in the can to add into the hummus. If you are cooking your own chickpeas, just reserve some of the chickpea water.

Print Recipe

“Brownie Batter” Chocolate Hummus

Prep Time5 minutes
Cook Time5 minutes
Course: Dessert
Cuisine: American
Keyword: beans, chickpeas, chocolate, garbanzo, hummus
Servings: 8 servings

Ingredients

  • 1 8 oz can chickpeas Drained and rinsed, aquafaba reserved
  • ⅓ cup cocoa powder
  • ⅓ cup coconut milk
  • 4 tbsp aquafaba
  • 2 tsp vanilla extract
  • ⅓ cup good quality tahini paste I used Soom tahini
  • 4 tbsp maple syrup plus more if desired
  • 3-4 tbsp aquafaba (reserved chickpea liquid)
  • ¼ tsp salt

Instructions

  • In a food processor or high speed blender, combine all the ingredients.
  • Puree until smooth, adding more aquafaba to reach the desired consistency. You may need to scrape the sides half way to make sure it blends evenly. The batter should look like brownie batter, slightly runny as it thickens in the refrigerator.
  • Add more maple syrup if desired.
  • Store in the refrigerator for at least 15 minutes for the flavors to combine.
  • Serve with fruit, crackers or on toast.

Notes

Serving size is approximate as each serving would be relatively small. 

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