A fun take on traditional brownies, these flourless peanut butter hummus brownies are gooey, chocolatey and absolutely delicious. No flour or oil needed!
You put hummus in brownies?!?
Yup, it happened and I’m not mad about it. I’m actually pretty pumped because after experimenting in the kitchen for what felt like weeks I finally came up with a hummus brownie recipe that tastes really really good!
I know what you’re going to ask. What kind of hummus did you use and can you taste the tahini? I used Sabra’s Classic Hummus and yes, you can still taste the tahini a tiny bit, but it actually kind of gives the brownies an interesting savory/bittersweet component that’s kind of nice. And, the peanut butter flavor definitely helps balance everything too!
If you’re worried about the tahini flavor (or the garlic for that matter) there are a couple work arounds. For one, you can use homemade hummus — try my homemade hummus recipe but skip the garlic and lower the tahini to 1 tablespoon. Another option is to buy a dessert hummus like Hope’s Dark Chocolate Hummus. I haven’t tried the recipe with a dessert hummus, but I’m kind of feeling compelled to hit up the store and make another batch today just to test it. hmmmm…..
I have to say that of all the recipes on EBF this one is probably the one I’ve tinkered with the longest. There was one week where I made like six or seven batches of hummus brownies. Our whole kitchen was seriously filled with brownies!
A fun take on traditional brownies, these flourless peanut butter hummus brownies are gooey, chocolatey and absolutely delicious. No flour or oil needed!
I made a chocolate dessert hummus and made this recipe as Brittany created and LOVE THEM!!!
The texture and taste is PERFECT!
Can’t go wrong with peanut butter and chocolate!!
Thank you for your time you put into this, it’s a wonderful recipe.
So, I tried this recipe after I impulse bought some brownie batter hummus that wasn’t great. I put the whole container in the brownies, and I used 3/4 sugar and 1 Tablespoon honey. Yummy brownies! My mom think they may be the best she’s had. Cakey on the outside and moist/gooey in the middle. They were a bright point in a clean out the fridge day!
Ahh that makes me so happy to hear, Lisa! I’m so glad these brownies were a hit with you and your mom. Thanks so much for trying them and for coming back to leave a comment + star rating. I so appreciate it. <3
Made these tonight but had to use some substitutions based on my diet and my pantry. I used half 15oz can of white beans and placed in processor with 1 TBLS of avocado oil for the hummus and I used 1/2 cup of maple syrup without any other sugar. I did add scant 2 TBLS of GF flour since I omitted the cane sugar and used only 1 TBLS of carob powder rather than cocoa. They are amazing!! I think I can even cut back on syrup to 1/3rd cup as they are very sweet. Definitely going into my recipe box!
You are an innovator- this is such a adventurous, creative yet manageable recipe. Would you know of any healthier substitutions for the sugar that would still preserve the divine fudgey -yet-crusty texture the pictures display?
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I made a chocolate dessert hummus and made this recipe as Brittany created and LOVE THEM!!!
The texture and taste is PERFECT!
Can’t go wrong with peanut butter and chocolate!!
Thank you for your time you put into this, it’s a wonderful recipe.
Easy to make. Even better the second day. Tasty, tasty, tasty!!!
Yay! Glad you enjoyed this recipe, Kerry! Thanks for the review 🙂
So, I tried this recipe after I impulse bought some brownie batter hummus that wasn’t great. I put the whole container in the brownies, and I used 3/4 sugar and 1 Tablespoon honey. Yummy brownies! My mom think they may be the best she’s had. Cakey on the outside and moist/gooey in the middle. They were a bright point in a clean out the fridge day!
Ahh that makes me so happy to hear, Lisa! I’m so glad these brownies were a hit with you and your mom. Thanks so much for trying them and for coming back to leave a comment + star rating. I so appreciate it. <3
Made these tonight but had to use some substitutions based on my diet and my pantry. I used half 15oz can of white beans and placed in processor with 1 TBLS of avocado oil for the hummus and I used 1/2 cup of maple syrup without any other sugar. I did add scant 2 TBLS of GF flour since I omitted the cane sugar and used only 1 TBLS of carob powder rather than cocoa. They are amazing!! I think I can even cut back on syrup to 1/3rd cup as they are very sweet. Definitely going into my recipe box!
You are an innovator- this is such a adventurous, creative yet manageable recipe. Would you know of any healthier substitutions for the sugar that would still preserve the divine fudgey -yet-crusty texture the pictures display?