Brownie Batter Hummus

5 from 3 votes

A sweet hummus that's healthy-ish and delicious!

Prep Time18

Cook Time7

Total Time25

Course: Appetizer, Dessert

Cuisine: American

Servings:

Calories: 132kcal

Author: Paige

Cost: $10-$15.00

Open the chickpeas, then drain and rinse them in a colander (strainer) over cool water.
Transfer the chickpeas to a clean dish towel, laid out on the counter. Pat them dry and gently rub the towel over them to remove the thin outside skin of (most) of the chickpeas. This step of removing the outside skins is optional, but it will make the hummus a bit smoother.
Discard the outside skins, then place the chickpeas in a small saucepan with ½ cup water.
Cook the chickpeas on medium heat for about 6-8 minutes until the water is mostly evaporated, then transfer to the bowl of a food processor or high-speed blender.
To the chickpeas, add the tahini, maple syrup, cocoa powder, vanilla, salt and almond milk. Process until the mixture is smooth. Taste, then add more maple syrup a tablespoon at a time if you'd like it sweeter.
If the mixture is too thick, add a teaspoon at a time of the almond milk, processing each time. The consistency should be thick, so add additional liquid sparingly.
Chill in the refrigerator for an hour or overnight, stored in an airtight container. The hummus can be eaten right away, but will set up a bit if refrigerated. Serve with an assortment of cookies and fruits.

Please note the nutrition information is approximate and for the chocolate hummus only (not the cookies). This recipe makes approximately two and a half cups.
If the hummus is too thick, add a little more almond milk a teaspoon at a time. Too much and your hummus will be too thin.
To make it sweeter, add a little more maple syrup, a tablespoon at time. The same rule applies - too much and the final product will be too thin, so go slow and remember this recipe isn't intended to be overly sweet!