This Brownie Batter Hummus is a decadent dessert dip, perfect for dipping strawberries or spreading on waffles. I think it would even make a delicious chocolate frosting for a healthy birthday cake!
What is Chocolate Hummus Made of?
This Brownie Batter Hummus is quite a departure from traditional hummus. In fact, it’s not really “hummus” at all, because I don’t make it with chickpeas!
Inspired by my popular Black Bean Brownies, this recipe calls for black beans, which result in a creamier and smoother chocolate dip. And since you’re adding cocoa powder anyway, no one can tell the difference!
You can definitely use cooked chickpeas if you prefer, and then you’ll add some cacao powder, vanilla, coconut sugar, and almond butter, for added creaminess. The finished chocolate dip is SO delicious!
What Do You Eat with It?
When I heard about chocolate hummus, my first thought was… what do you eat with it? I think the natural choice is fruit, especially strawberries. Who can resist a chocolate dipped strawberry?
You can also spread this fiber-rice chocolate dip on toast, over waffles, or on top of Almond Flour Pancakes.
My favorite idea is to use it as a healthy cake frosting! You’d probably have to add a little extra sugar to fool kids, but I think it’s totally doable.
How It’s Made Healthier
This chocolate hummus recipe is made with low-glycemic coconut sugar, so it has a lower impact on your blood sugar levels when compared to store-bought chocolate dips.
It reminds me of eating brownie batter, but without any raw eggs!
Is it healthier than the traditional hummus recipe you’re used to? Probably not, because this one does have a sweetener added.
But, I love the idea of using this as a way to get picky eaters to try more fruit (my kids love dipping things!) and as a fiber-packed frosting option.
You can also simply add some mini chocolate chips and eat it straight-up as “brownie batter.” (Without any raw eggs to worry about!)
How Long Does It Last?
Like most other hummus recipes, this dessert hummus should last up to a week in the fridge. For best shelf life, be sure to serve portions in a separate bowl so that extra moisture (like that from cut fruit) doesn’t cause the overall batch in the fridge to spoil faster.
Brownie Batter Hummus
- In the bowl of a large food processor fitted with an "S" blade, add in the black beans, cacao, sugar, almond butter, vanilla, and salt. Process until relatively smooth, then add 2 tablespoons of water to help it come together with a spreadable texture.
- Taste the dip and adjust any seasoning to taste. For a frosting, you can add 1/4 cup more coconut sugar, if needed, or you can add more cacao powder for a darker chocolate flavor.
- Serve right away with fresh fruit, or store it in the fridge where it will thicken up further. This can be kept in an airtight container in the fridge for up to a week.
Nutrition information is for roughly 2 tablespoons. This information is automatically calculated, and is just an estimate, not a guarantee.
- You can use chickpeas instead of black beans if you prefer. In my experience, the chickpeas don’t blend quite as smoothly as the black beans do.
- For a sugar-free dessert hummus, you can use a zero calorie sweetener of your choice. Since I stopped using stevia, I can’t test this myself, but my guess is that you won’t need as much water since you won’t have the bulk from the granulated sugar.
- For a nut-free chocolate hummus, feel free to use sunflower seed butter instead of almond butter. (Peanut butter works, too, if you can have that.)
If you try this recipe, please leave a comment below letting me know how it works for you! If you try a substitution, I also appreciate your feedback. We can all benefit from your experience!
Reader Feedback: Have you tried a dessert hummus? This has been a popular reader request, so I hope you like it!