Chocolate Brownie Batter Hummus – Healthy, Vegan, Gluten-Free
Chocolate Brownie Batter Hummus – Vegan, Gluten-Free
Prep time
10
minutesThis gooey brownie batter dip is composed of protein-rich chickpeas and will undoubtedly curb any sweet tooth.
Ingredients
¼ cup oats
⅓-1/2 cup cocoa powder
½ dates – roughly 8 dates
½ cup date water
1 teaspoon vanilla extract
1 15 oz can of chickpeas – drained and rinsed
- optional
additives such as peanut butter, coconut oil, hazelnuts, mint extract, almond extract, dark chocolate chips, sliced almonds
Directions
- Soak ½ cup of dates in warm water for at least 30 minutes. Reserve the water.
- In a blender, blend the oats and cocoa powder to form a flour consistency. Set mix aside.
- Separately, blend the dates, water that the dates soaked in, and vanilla until a paste forms.
- In a food processor, add the chickpeas and pulse until a thick paste forms. Add in the date paste and blend until incorporated.
- Lastly, add the oat and cocoa mixture and blend again until completely smooth. Scrape down edges as necessary. At this point, add more oat flour if you wish to make the dip thicker, add more water if you want it to be thinner, and add more dates if you wish it to be sweeter.
- Chill in the fridge before serving. It will last up to 5 days.
Notes
- Serve with apples, strawberries, sweet potatoes, rice cakes, sweet potato toast, cucumbers, bananas, baby carrots, or even pretzels for a salty-sweet combo.
- You can use any canned beans of choice, such as black, butter, or northern beans.
- Dates can be subbed with maple syrup or any other liquid sweetener.
