Dark Chocolate Hummus Brownies

Step aside avocado, and welcome to the dessert game chickpeas!

Serves: 6-9
Time: 45 minutes
Recipe by: Thando Manyoni


For chocolate hummus:
1 cup chickpeas
2 tbsp olive pride
2 tbsp peanut butter
¼ cup honey
¼ cup cocoa powder
½ tbsp vanilla essence
2 tbsp water

For brownies:
2 eggs
¼ cup granulated sugar
1 tsp vanilla essence
1 cup chocolate hummus
¼ cup all purpose flour
¼ cup cocoa powder
¼ tsp baking powder
Pinch of salt
1 ½ cup dark chocolate chips
Maldon salt


Preheat the oven to 180C, and prepare a square baking tin.
Combine all the ingredients for the chocolate hummus in a blender and blend until smooth. In a large mixing bowl, whisk the eggs, add the sugar, vanilla and hummus. Whisk again until combined. In a separate bowl, sieve together the all-purpose flour, cocoa powder, baking powder and salt. Pour the dry ingredients into the wet ingredients and stir together. Mix in 1 cup chocolate chips. Pour the batter into the prepared cake tin, spread the batter out and top with the remaining chocolate chips. Bake for 20-30 minutes, using a skewer to test when the batter is cooked through. Remove from the oven, cool completely then cut into portions. Sprinkle with a little maldon salt and enjoy!

Chefs Tip: Use the leftover hummus for your snack plate dippers like pretzels or crackers. You can store the brownies at room temperature for up to 3 days in an airtight container.

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