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 or Delighted By’s Brownie Batter 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! But luckily this recipe was finally created and I teamed up with Glossy Productions, a local production company to make a little video as well. I hope you all like it!
If you’re brave enough to try these hummus brownies, please let me know how they turn out. 🙂
A fun take on traditional brownies, these flourless peanut butter hummus brownies are gooey, chocolatey and absolutely delicious. No flour or oil needed!
Ingredients
1 large egg
1/2 cup honey
1/2 cup creamy peanut butter
1/2 cup hummus (use plain or dessert store-bought hummus or homemade hummus)
1/4 cup organic sugar
2 Tablespoons cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon sea salt
1 cup chocolate chips
Instructions
Preheat oven to 350°. Prepare an 8×8 inch baking dish with coconut oil or nonstick cooking spray.
In a large bowl, whisk the egg. Add in honey, peanut butter, hummus, sugar and vanilla extract. Stir to combine.
Add in cocoa powder, baking powder and sea salt. Stir to combine.
Gently stir in chocolate chips.
Pour brownie batter into the prepared baking dish.
Bake for 40-45 minutes until cooked through. The edges will get a little dark and crispy, which I like!
Allow the brownies to cool at least one hour before cutting. You can stick them in the fridge or freezer if needed.
Once cool, cut into 12-16 brownies and serve. Store left over brownies in an air-tight container in the fridge for up to 1 week.
Nutrition
Serving Size:1 brownie
Calories:191 |
Sugar:21g |
Fat:9g |
Carbohydrates:25g |
Fiber:2g |
Protein:4g
Want More Dessert Recipes with Beans? Check Out These:
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?
I just made hummus from scratch days ago, so this is perfect! I used 3 T tahini per the recipe I was following, and Matt and I think it’s a bit too strong, unfortunately. It made it thicker than the typical hummus texture, and it’s definitely prevalent. I’m going to make our next batch with your recipe and then will absolutely be making these this weekend. I can’t wait to have healthy brownies to add to our lunches. 🙂
This video is awesome! I know hummus brownies are delicious (from EBF experience) and can’t wait to try these! I agree the tahini is a good savory component. I’m not one for over-sweet desserts like “fudgie” brownies.
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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?
Do you think they would work with a flax egg?
OMG I need these immediately. Great recipe….thank you!!
Cute video Brittany! Can you use a vegan egg substitute without any issues with the recipe?
Thanks Tammi. I haven’t tried it, but I think it should work just fine! Let me know if you try it. 🙂
I cannot wait to make these tonight! Thanks so much 🙂 I’ve been dreaming about them since the airport! I’ll let you know how they turn out!
★★★★★
Woot woot! You’ll have to let me know what type of hummus you use. 🙂
I just made hummus from scratch days ago, so this is perfect! I used 3 T tahini per the recipe I was following, and Matt and I think it’s a bit too strong, unfortunately. It made it thicker than the typical hummus texture, and it’s definitely prevalent. I’m going to make our next batch with your recipe and then will absolutely be making these this weekend. I can’t wait to have healthy brownies to add to our lunches. 🙂
★★★★★
I love tahini, but a little definitely goes a long way! I can’t wait to hear what you think of the brownies, Kori.
Hummus brownies?! I do like tahini and chocolate…so maybe I’ll like these!
My thoughts exactly. I hope you’ll try ’em. 🙂
This video is awesome! I know hummus brownies are delicious (from EBF experience) and can’t wait to try these! I agree the tahini is a good savory component. I’m not one for over-sweet desserts like “fudgie” brownies.
Thank you Andrew! Thanks again for being an awesome taste-tester. 🙂
Wow i never would have thought of this combo–cant wait to try it out!
It’s definitely an interesting combo, but surprisingly it’s really good!