Easy Chocolate Brownie Batter Hummus (Only 7 Ingredients!)

Made with just a handful of ingredients, this dessert hummus is deliciously decadent and comes together in just 10 minutes! It might sound unusual, but it combines the creamy texture of traditional hummus with the richness of brownie batter, turning it into an addictive dip fit for any party or charcuterie board!

As you can probably tell, this isn’t your average hummus recipe. Even I was skeptical when I started testing it out, but upon the first taste, I was pleasantly surprised by the silky-smooth texture and rich chocolate flavor. I couldn’t even taste the chickpeas, and the fact that it’s allergen-friendly and nutrient-dense is an added bonus!

What is Dessert Hummus?

As the name suggests, dessert hummus (like this chocolate brownie batter version) is a chickpea-based dip with a sweet flavor profile as opposed to a more traditional savory hummus. While this version doesn’t feature strong spices, roasted peppers, or garlic like normal varieties, it still has the two main components that make up any hummus recipe: the chickpeas and tahini.

Especially nowadays, you can find several different types of dessert hummus in stores—everything from dark chocolate to snickerdoodle to pumpkin pie (which even I’ll admit sounds iffy)—but it’s so easy to make at home!

What Does Chocolate Hummus Taste Like?

I already know what you’re going to ask: “But Mae, does it taste like chickpeas or beans?” And to that, I can honestly say no!

Chickpeas have a pretty neutral flavor profile, and their main role in this recipe is to form a silky-smooth base for the chocolate to shine. Now obviously, chocolate hummus isn’t going to taste exactly like brownie batter, but it comes pretty darn close. Not to mention, it’s higher in fiber and protein while being refined sugar-free, gluten-free, and (easily) nut-free! It’s become a regular staple in my fridge when I want a more nutritious sweet treat, and I use it as a topping for just about anything.

Ingredients You’ll Need

This recipe is super simple—all you have to do is blend everything together—but here are the ingredients you’ll need to make it:

• Chickpeas. Also known as garbanzo beans, chickpeas form the base of any hummus. For this recipe, you can either use a canned variety or cook your own! For the mildest chickpea flavor, try to find an unsalted version if you can.
• Peanut butter, almond butter, or tahini. To give richness, body, and a subtle nuttiness to the dish. Whichever nut butter you choose will impart a slightly different flavor profile, but I always use whatever I have on hand. Almond butter is my preferred choice, but tahini provides a more traditional, complex flavor. Peanut butter, on the other hand, introduces a more recognizable flavor—almost a Reese’s cup undertone—but even cashew butter or sunflower seed butter work wonderfully!
• Unsweetened cocoa powder. For a deeper chocolate flavor, use Dutch-processed cocoa.
• Maple syrup. If you don’t have maple syrup, any liquid sweetener will do. If needed, you can even use powdered sugar, coconut sugar, or date paste (though you’ll probably have to thin out the hummus with more milk for the right consistency).
• Vanilla extract and salt. Two flavor enhancers that add depth.
• Chocolate chips. For garnish, because why not? I personally think mini chocolate chips make the perfect mix-in for added texture and chocolatey flavor!

Recipe Variations and Substitutions

Just like regular hummus, there are endless variations you can make to this recipe! I won’t go too deep into the individual varieties, but here are a few ideas to get you started:

• Black cocoa brownie batter. Black cocoa is an ultra-Dutch version of cocoa powder, meaning it’s been alkalized to have a smoother chocolate taste and darker color (similar to that of an Oreo). Substituting half or all of the regular cocoa powder with black cocoa will add a deeper chocolate flavor that I love!
• Mint chocolate chip. Keep all of the ingredient measurements the same, but add a dash of peppermint extract.
• Mocha. Add a dash of espresso powder for a more complex chocolate flavor.

Recipe Tips and Tricks

While this recipe has only a few simple steps, here are my top tips and tricks for perfectly smooth hummus every time:

1. Use a high-powered food processor. Seriously, don’t try to mash the chickpeas by hand—you need a high quality blender or food processor for the creamiest texture.
2. For the smoothest hummus, remove the skins of the chickpeas before blending. It’s an extra and optional step, but all you have to do is pinch each chickpea between two fingers to slip off their skins.
3. Blend very well. No one wants a grainy hummus with flecks of unincorporated chickpeas, especially in dessert hummus. And don’t be afraid to add milk to thin out the consistency, since the dip will stiffen once refrigerated!
4. Storage instructions. If kept in an airtight container, this hummus will keep for up to 1 week in the fridge. I do not recommend freezing it, as the texture will become grainy and unemulsified once thawed.
5. Chill the hummus before serving. It not only helps the dip thicken and set up, but it lets the flavors meld and come together.

Serving Suggestions

While there’s no shame in eating brownie batter by the spoonful (I’m guilty of doing it myself), here are a few of my favorite ways to serve it:

• Fruit. Strawberries, bananas, and apples are my favorites—for a little sweet treat, make stuffed dates with a bit of chocolate hummus and a chopped peanut butter cup!
• Pretzels or graham crackers.
• Crepes, pancakes, or waffles.
• Overnight oats.
• Yogurt bowls.
• On toast. With an added dash of nut butter, cinnamon, and banana, you’ve got breakfast good to go!

And that’s all—let me know if you give this recipe a try and what you thought!