Brownie Batter Chocolate Hummus

Despite being made with primarily chickpeas, you can't taste the beans AT ALL! This brownie batter chocolate hummus taste just like brownie batter but without all the added fats and raw egg. 🤣 Chocolate hummus is smooth, oh-so-chocolaty and you can fine-tune the sweetness depending on your taste by varying the amount of maple syrup/honey that you use in the recipe. I love dipping with fresh fruit, pretzels, mini cookies, using as a spread (toast, tortillas, etc.) or just simply eating it by the spoonful!
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups


  • 1 15 ounce can chick peas (about 1 1/2 cups) drained and rinsed (reserve some drained liquid)
  • 1/3 cup maple syrup
  • 1/3 cup cocoa powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2-4 Tbsp reserved chickpea liquid if you accidentally forgot to save, you can use water.


  • Put all ingredients into food processor and blend until smooth. Stir and scrape bowl halfway though and blend again.


Keep covered and refrigerated for up to 7 days. For a peanut butter twist, add several tablespoons of peanut butter (or peanut butter powder for a lower fat option).
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