Ingredients
Main Ingredients
- 1 can chickpeas or black beans (about 15 oz), drained and rinsed
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 1/4 cup coconut sugar (or more to taste)
- 1/3 cup runny almond butter (or other nut/seed butter)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1-2 tbsp non-dairy milk (or more as needed to blend/thin)
Instructions
- Drain Beans: Drain and rinse the chickpeas or black beans thoroughly under cold water to remove any canning liquid, ensuring a clean base for your hummus.
- Add to Food Processor: Transfer the drained beans into a food processor or high-speed blender for smooth blending.
- Add Remaining Ingredients: Add cocoa powder, maple syrup, coconut sugar, almond butter, vanilla extract, and salt to the food processor along with the beans, leaving milk aside for now.
- Blend: Blend all ingredients until completely smooth, which should take about 1 to 2 minutes depending on your machine. If the mixture seems too thick, gradually add 1 to 2 tablespoons of non-dairy milk until desired consistency is achieved.
- Taste and Adjust: Taste the hummus and adjust sweetness or saltiness to your preference. If the mixture feels warm from blending, transfer it to a container and chill in the refrigerator for at least 30 minutes to let flavors meld and cool down.
- Serve: Serve your brownie batter chocolate hummus chilled alongside strawberries, apple slices, pretzels, or graham crackers. For extra indulgence, fold in 1/4 cup of chocolate chips right before serving.
Notes
- For a smoother texture, peel the chickpeas before blending.
- You can substitute black beans for chickpeas if preferred; it will slightly change the flavor.
- Adjust the amount of coconut sugar to taste depending on your preferred sweetness level.
- This hummus keeps well in the fridge for up to 5 days.
- Try adding a pinch of cinnamon or espresso powder for a flavor twist.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dessert Dip
- Method: Blending
- Cuisine: American
- Diet: Vegan
