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    1. Home
    2. Recipes
    3. Brownie Batter Hummus by Brianna Bernard
    Sweet Tooth

    Brownie Batter Hummus by Brianna Bernard

    10
    5 mins
    10 mins

    1 (15 oz) can chickpeas (drained and rinsed)
    ½ cup coconut sugar
    1 scoop Isopure Low Carb Dutch Chocolate protein powder
    2 tbsp almond butter
    ¼ tsp fine sea salt
    2 tsp vanilla extract 
    2 tbsp mini chocolate chips

    Directions

    1. Add the chickpeas, coconut sugar, protein powder, almond butter, salt and vanilla extract to the bowl of a food processor.  
    2. Process for about 1 minute, stopping once halfway through to scrape down the bowl, until the hummus is nice and smooth. (If you need to thin out the hummus, add a splash of unsweetened almond milk and process again - the hummus will thicken slightly as it chills in the fridge, so add more almond milk if you think it’s already too thick!)
    3. Transfer to an airtight container, fold in the chocolate chips, then chill covered in the fridge for at least several hours (but preferably overnight).

    HOW TO SERVE:

    Here are a few of my favorite pairings: Honeycrisp apple slices, spread on toasted sourdough bread with sliced bananas, graham crackers, pita chips, pretzels, strawberries, bananas.