Healthy Chocolate Brownie Batter Hummus
This rich, creamy, dessert dip can be served warm or cold and uses only six easy whole food ingredients. You’ll be amazed by this Brownie Batter Hummus with good-for-you black beans!
Ingredients
- 1-1/4 cup hazelnuts (raw or dry roasted) ~142 grams
- 12 Medjool dates (about 1 packed cup) ~169 grams
- 1-1/4 cup canned or cooked black beans (rinsed & drained) ~222 grams
- 1 cup unsweetened soy milk (or plant milk) 240 mL
- 1/4 cup unsweetened cocoa powder 20 grams
- 1 tsp. vanilla
Instructions
To roast hazelnuts:
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Preheat your oven to 375°F. Add your raw hazelnuts to a baking sheet.
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Place the baking sheet in the center oven rack and bake for 8 minutes. You'll know the hazelnuts are done when they are just getting fragrant and the skins are just starting to lift and pop off.
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If you're going to serve your hummus warm you don't need to have the roasted hazelnuts cool first. Just make sure that your blender can handle hot foods.
To make the hummus:
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Add the roasted hazelnuts, dates, black beans, plant milk, cocoa and vanilla to your blender bowl. blend on high until smooth and creamy (about 40 to 60 seconds).
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Use your blender tamper as needed to get the mixture going.
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I have a Vitamix, so I like to blend this recipe for 60 seconds to help warm it up even more.
Recipe Notes
Yield: just about 3-1/4 cups (~756 grams)
Servings: thirteen 1/4-cup portions (~43 grams)
Storage: It lasts for 10 to 12 days when stored in a glass Mason jar or food storage container with snaplock lid. Remember to condense down your storage container as you eat through the batch.
To heat up the hummus: Place your potion in a microwave-safe dish and heat on high for 20 second intervals, stirring well until after each 20 seconds. You can add a dash of plant milk if you need to.
Nutrition facts shown are with 1 cup soy milk (2 ingredients: soy beans and water).