Peanut Butter Hummus Brownies
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Published Aug 16, 2016, Updated Feb 07, 2023
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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!
More Desserts Made with Beans:
Peanut Butter Hummus Brownies (Video)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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
Easy to make. Even better the second day. Tasty, tasty, tasty!!!
Yay! Glad you enjoyed this recipe, Kerry! Thanks for the review 🙂
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.
I would love to try your recipe however my husband’s low fodmap diet doesn’t allow honey. Will maple syrup work?
Hi Susan – Yes, maple syrup should work for this recipe. Hope you both enjoy!
Delicious and easy! Would absolutely make again.
So glad you loved this recipe, Becky! Thanks for making it and for coming back to leave a review. I so appreciate it!