One day Kyle stumbled upon a tub of chocolate flavored “dessert hummus” at the grocery store, which sounded too strange for him to pass by without further investigation. From that one tub of dessert hummus, our Vegan Brownie Batter Dip was born.
When one ponders the thought of the traditional chickpea and tahini -based dip and spread, dessert is really one of the last things that will come to mind. So, he browsed over the ingredient list for the dessert hummus. It was all fairly simple – chickpeas, coconut oil, cocoa, vanilla and sugar. So, instead of buying the product, Kyle started researching what would be needed to create a batch of his own. Unbeknownst to him there have been recipes for chickpea-based dessert dips on the internet for a few years. AND – the owners of the Dessert Hummus company actually appeared on Shark Tank! Well, you can’t expect him to always be up-to-date on the newest recipe trends!
The method is as simple as pureeing everything together in the food processor before serving, much like the more traditional, savory hummus. However, “hummus” and “dessert” are two terms that just sound odd together, our recipe has the title “Vegan Brownie Batter Dip” to reflect the final result’s rich texture that is achieved with dairy- and grain-free – ingredients for a satisfying and guilt-free treat!
A little bit of guess-and-checking was done with the ingredient amounts before getting the flavor and consistency just right. It is hard to believe that a can of chickpeas was transformed into a dip that resembled a cross between brownie batter and chocolate cookie dough. The texture of the dip definitely improves after spending a couple hours in the fridge- it thickens a bit and any leftover graininess from the chickpeas is greatly diminished. One can find many dessert-hummus-type dips just by doing on online search. This was a first try with this type of recipe and is definitely an entry point and it can be adapted in a number of ways.
Kyle took a batch of this Brownie Batter Dip and blended in 1/4 cup of smooth peanut butter for a peanut butter fudge dip that was ridiculous spread on bananas. The extra fat from the peanut butter helped to fully smooth out the dip, upping its cookie-dough qualities. The trials with this dip included indulging with strawberries, bananas, and pretzels (for a tasty sweet-and-salty combo). Using any number of fresh fruits will be just as scrumptious. Or, just grab a spoon and eat it as you would when fulfilling any guilt-free cookie dough cravings. Enjoy!
- 1 - 15.5 ounce can chickpeas (preferable salt-free) drained and rinsed
- ½ teaspoon baking soda
- 1/ 2 cup dark brown sugar
- ¼ cup unsweetened cocoa powder
- 3 tablespoons coconut oil
- 1 teaspoon vanilla extract
- ¼ cup strong coffee
- Pinch of sea salt
- To serve: bananas, apple slices, and/or pretzels.
- Place the chickpeas and baking soda in a medium saucepan. Cover the chickpeas with 1 inch of water and bring to a boil. Reduce heat to low and simmer mixture for 10 minutes. Remove from the heat, strain the chickpeas, and rinse them well under cold running water.
- Combine all ingredients in the food processor and blend for a full minute or two. Transfer to a serving bowl and refrigerate for 1 to 2 hours to set up before serving.
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