Peanut Butter Hummus Brownies



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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!

A plate with peanut butter hummus brownies stacked on top.

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!

A plate with peanut butter hummus brownies stacked on top.

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!

A plate with peanut butter hummus brownies stacked on top.

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…..

An overhead photo of a plate with peanut butter hummus brownies stacked on top.

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:

4.74 from 15 votes

Peanut Butter Hummus Brownies (Video)

A fun take on traditional brownies, these flourless peanut butter hummus brownies are gooey, chocolatey and absolutely delicious. No flour or oil needed!
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 16


  • 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


  • 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.


Serving: 1brownie | Calories: 191kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Fiber: 2g | Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 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.

  2. 5 stars
    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. 🙂

    1. I love tahini, but a little definitely goes a long way! I can’t wait to hear what you think of the brownies, Kori.

  3. 5 stars
    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!

    1. Thanks Tammi. I haven’t tried it, but I think it should work just fine! Let me know if you try it. 🙂

  4. 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?

  5. 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!

  6. 5 stars
    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!

    1. 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

  7. 5 stars
    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.

  8. I would love to try your recipe however my husband’s low fodmap diet doesn’t allow honey. Will maple syrup work?

    1. So glad you loved this recipe, Becky! Thanks for making it and for coming back to leave a review. I so appreciate it!