Brownie Batter Hummus
Now, I have to admit…I think hummus is disgusting. I’ve tried a few different variations from the store, and I just never got into it. However, I am fairly open minded about trying different foods. While shopping in Aldi’s, I came across a brownie batter dessert hummus. And I thought to myself, well, it’s got to be good because it has chocolate and sugar. ANYTHING will taste good with chocolate and sugar :). Because it was expensive (and contained a few sketchy ingredients), I decided not to purchase it and instead, make my own. The end result was DELICIOUS! I literally could not stop eating it, which was bad news at 11 pm at night. What I really love about hummus, is that unlike most dips, it’s actually good for you and it fills you up because of the protein and the fiber from the beans. Now while there aren’t any vegetables in this hummus, you do get a boost of antioxidants from the cocoa ;). I like to pair this hummus with pretzels, apple slices, strawberries, and my personal favorite, honey-flavored teddy grahams. This brownie batter hummus is vegan, and also free of the top 8 allergens (depending on which milk you use). This dip comes together in under 10 minutes, is great for get-togethers, and is sure to be a crowd-pleaser!
Yes, hummus is very good for you, when compared with other dips. Because hummus is made with chickpeas, you are getting a lot of fiber and protein. The cocoa in this brownie batter hummus is also full of antioxidants.
Hummus is super easy to make, and comes together in minutes. To make hummus, you just throw in all of the ingredients into a food processor and blend until smooth. The list of ingredients used will depend on which type of hummus you are making. Hummus can be made with and without tahini.
No. While traditional hummus uses tahini, there are many hummus’ that can be made without tahini. I don’t like tahini myself, so I make all of mine without it. Tahini is also usually really expensive.
Hummus will last about a week in the refrigerator if stored in an airtight container. I haven’t tried freezing it yet.
Step 1. Drain and rinse the chickpeas. I drained my chickpeas using a stainless steel sieve placed over a glass bowl to catch the aquafaba. After whipping the aquafaba, you can use it for many things including as a whipped cream substitute, an egg substitute, or to make meringues! Whipped aquafaba is on the up and coming, and recipes using it are just starting to come out.
Step 2. Combine all ingredients in a food processor. I started off with 4 tablespoons of milk, and then adjusted the texture after everything was pureed.
Step 3. Blend until smooth. If a thinner consistency is desired, add in additional milk 1/2 tablespoon at a time until the desired consistency is reached.
More Recipes Like This:
Brownie Batter Hummus
- 1 can chickpeas, drained and rinsed (reserve aquafaba for later use if desired)
- 3 tablespoons cocoa powder
- 1/4 cup light brown sugar
- 4-6 tablespoons milk of your choice (I used unsweetened almond milk)
- 2 teaspoons vanilla extract
- Combine all ingredients in a food processor. I started off with 4 tablespoons of milk, and then adjusted the texture after everything was pureed.
- Blend until smooth. If a thinner consistency is desired, add in additional milk 1/2 tablespoon at a time until the desired consistency is reached. If desired, garnish with a little bit of whipped aquafaba for color, cocoa powder, and mini chocolate chips of your choice.
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