Brownie Batter Dessert Hummus

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Brownie Batter Dessert Hummus is everything you dreamed it would be! Creamy, chocolatey, healthy, easy to make, gluten-free, lower in carbs and delicious!

Brownie Batter Dessert Hummus Recipe

Once upon a time, I was grocery shopping when I happened across the dessert hummus pictured below in my deli. It’s light and airy, with almost a mousse-like consistency. It was yummy and my daughter and I promptly finished it!

Then we bought another and another. And, it was starting to become a very expensive, albeit relatively healthy, habit.

Then, I remembered that we used chickpeas once before (a.k.a. garbanzo beans) in Flourless Chocolate Chip Cookie Dough Bites. These sweet bites truly have a cookie dough taste and feel. Oatmeal and flaxseed are added to the dough which becomes firm and easily rolled into little balls or bites.

Delighted by Brownie Batter Hummus

However, we wanted a smoother consistency for chocolate dessert hummus…something more along the lines of Dark Chocolate Avocado Pudding. Yep. We are no strangers to sneaky, healthy desserts.

So, we got to work! Note that this version is not as fluffy as the one from the store. But, it comes close in taste…and will certainly satisfy the cravings you will inevitably have once you try it for the first time! Your wallet will thank you!

How to Make Brownie Batter Dessert Hummus

As with most hummus recipes, it takes very little time to whip it up. It’s really a matter of selecting the proper ingredients. Following are notes on the ingredients used in this vegan hummus dessert recipe:

  • Chickpeas – Rinse, drain, and pat the chickpeas dry. Remove any skin that becomes loosened, if desired. I don’t go crazy with the last part. Remove anything that is obviously loose.
  • Coconut oil – measure out 1/4 cup and microwave for about 30 seconds or just until the oil liquefies.
  • Unsweetened cocoa powder – full of healthy antioxidants!
  • Chocolate chips – any type will work including dark chocolate chips.
  • Milk – any type of milk will work. We used rice milk. However, coconut milk, almond milk or dairy milk will work as well. For a thinner consistency add small increments of milk after the initial processing.
  • Cinnamon – because it adds flavor and will hopefully require less sweetener.
  • Sweetener – to taste. We used 2 teaspoons of a stevia sugar blend which is the equivalent of 2 Tablespoons of sugar. Alternatively, use maple syrup or even honey. Each will result in a slightly different flavor profile.

Add all of the ingredients to a food processor and blend. Scrape the sides, give it a taste, adjust if necessary, and blend until it is the desired consistency.

Brownie Batter Dessert Hummus with fruit and pretzel dippers

The hard part will be deciding what to enjoy it with!

What Do You Eat With Chocolate Dessert Hummus?

Serve this sweet treat with:

  • Pretzels – regular or make Homemade Pretzel Bites
  • Fruit, such as strawberries, bananas, apple slices, pineapple
  • Marshmallows
  • Graham crackers
  • Cookies
  • Just a spoon!

Chocolate Dessert Hummus

How to Store Dessert Hummus

Store brownie batter dessert hummus in the refrigerator in an air-tight container. If the hummus starts to firm-up too much, then heat it for 10-15 seconds in the microwave and stir to soften.

Video: Brownie Batter Dessert Hummus Recipe

Here’s a recap of the process:

Tag @DinnerMom or #DinnerMom on social media if you make this recipe. We love to see what you are cooking up.

Brownie Batter Dessert Hummus Recipe
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4.23 from 9 votes

Brownie Batter Dessert Hummus

Brownie Batter Dessert Hummus is everything you dreamed it would be! Creamy, chocolatey, healthy, easy to make, gluten-free, lower in carbs and delicious!
Prep Time10 mins
Total Time10 mins
Course: Snack
Cuisine: American
Servings: 12 servings
Calories: 95kcal


  • 15.5 ounces chickpeas 1 can, rinsed, drained and patted dry
  • 1/4 cup coconut oil liquefied
  • 1/4 cup cocoa powder unsweetened
  • 1/4 cup mini chocolate chips melted
  • 2 Tablespoons rice milk or milk of choice
  • 1/4 teaspoon cinnamon
  • 2 teaspoons stevia sugar blend or 2 Tablespoons or sugar


  • Add all of the ingredients (prepared as indicated) to a food processor and blend on low until smooth, about 1 minute.
  • Eat with a spoon or serve with pretzels, graham crackers, strawberries, bananas, marshmallows, etc.!


Recipe yields about 1 1/2 cups. Serving size is 2 Tablespoons. 
Store in refrigerator. If hummus starts to firm up, then microwave on low for about 30 seconds to soften and stir.


Calories: 95kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 105mg | Potassium: 80mg | Fiber: 2g | Sugar: 2g | Vitamin A: 15IU | Calcium: 19mg | Iron: 0.7mg
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  1. I used almond milk and a little bit of honey and the hummus was wonderful. Everybody loved it! Thanks for the recipe.

  2. So tasty! I added a pinch of Cayenne for a little heat. Yummy, I think I may also try a little Adobe the next time for a little smokey flavor. Thank you so much for sharing your amazing recipes!

  3. I immediately threw this away after the first bite. All you can taste is the coconut oil which is so acidic it literally tastes like vomit. I added maple syrup and more milk to try and balance it out and nothing helped. What an absolute waste of all my ingredients. So upset.

  4. I made this today to use up some open chickpeas and it’s great. I possibly added too much chocolate, but anything to get some legumes into the toddler!
    I used fractionated coconut oil, good to keep it softer. I can’t help but think the previous poster’s coco oil must’ve been rancid, coconut oil shouldn’t be acidic.

  5. Jennifer Banz says

    I’m excited to try this! Anything chocolate has got to be good!

  6. I have made brownie dips but never with chickpeas. Looks so fudgy! Yum!

  7. I started by following the recipe and making it as posted. It was bland and dense. But it was a good starting point. I got to doctoring….a little vegetable oil, a little more almond milk, some salt (it enhances flavor) a tablespoon more of cocoa, 2 tablespoons of chocolate peanut protein powder (flavor and more protein!), and a teaspoon of instant coffee made it so much more flavorful. I also used brown sugar.

  8. Is refined or unrefined coconut oil best? I discovered the delighted Red Velvet- then went searching for a cheaper way to my new addiction- excited to try! Any ideas on a red velvet version? Thanks!

  9. Jacqueline Hills says

    Hi Marjory.
    I just made your hummus. I thought it was still a little dry and added 2 more tablespoons of almond milk. Perfect! I used honey that I get from my beekeeper neighbor. This is a great recipe. It inspires me to get my own creative juices going.

  10. I’m so glad I found this recipe! I tried brownie batter hummus from the store and now I’m able to make it at home. This one tastes even better than store-bought too!

  11. This was super easy and delicious! My kids loved it. Thanks for the great recipe.

  12. Beth Taylor says

    Great simple recipe! I love how people bash recipes and say how much better after I added this or that. Cooking is a constant experiment, with a million variables. The whole process is experimentation. Every single person will have a slightly different result or different taste. Food bloggers must have tough skin. 🙂

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