Chocolate Hummus Brownies

This post is brought to you by the IFBC. If you’re a fan of black-bean brownies, you’re going to love Chocolate Hummus Brownies–You won’t even notice they’re made with hummus instead of butter!

This recipe has been a long time in coming. I’ve been meaning to get it posted for weeks now. Between fall rush at work (and getting some extra hours in to help pay for my recent travels) and back-to-school for the bambino, I feel like I’m either running around do a million things or flopping down exhausted and unwilling to do much of anything.

Chocolate Hummus Brownies

But I’ve been wanting to talk about this Chocolate Hummus I tried while in Sacramento. I immediately texted my sister (who will make a meal out of hummus and crackers) to ask if she’d ever tried it, and I got the vomiting emoji in response. I got the same reaction from people when I posted a photo of it on Facebook. Coming from the person who used to avoid cheese pizza like the plague, I am telling you it’s a LOT better than it sounds!

I know I mentioned the folks at Lilly’s Hummus–Their contact person was one of only TWO people at the reception/gift suit who didn’t outright snub or ignore me after finding out I live in South Dakota. No, in fact, Lindsey was familiar with this area overall, and absolutely loves the Black Hills/West River side of the state! And for that alone, I’m kind of smitten with Lilly’s Hummus now.

Chocolate Hummus Brownies

And while I tried to come up with something that would showcase the chocolate hummus itself, my brain is fried, so I went with brownies. These brownies are dense, dark, fudgey, and moist.

Chocolate Hummus Brownies

Now, if you’re worried about tasting the hummus, don’t be. For one, chocolate hummus doesn’t taste like traditional hummus. For another, I imagine it’s much like those blank bean brownies that are out there–My cousin has made them, and she swears you can’t taste the beans. I am still skeptical about that, but I can vouch for the hummus brownies.

Chocolate Hummus Brownies

I will say that if you use traditional hummus, the taste will likely be off somewhat, but I can’t say that definitively, as these were made with “dessert” hummus. But feel free to experiment. I wouldn’t doubt that if you used regular hummus, there’s enough sugar and cocoa that it would disguise the taste.

For those of us in South Dakota, Lilly’s can be found in Sioux Falls (Pomegranate Market carries it, according to their website), Watertown, and the Rapid City area. It might be elsewhere in the state, but those are the only cities I checked. I have a feeling you’re more likely to find it if your city has a natural foods co-op/store than someplace like Hy-Vee.

Chocolate Hummus Brownies

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Ingredients

  • 3/4 C Dutch-process cocoa
  • 1/2 C flour
  • 1/4 tsp. salt
  • 1/2 C Chocolate hummus
  • 1 1/4 C sugar
  • 1 tsp. vanilla extract
  • 2 large eggs

Instructions

  1. Preheat the oven to 325 degrees F. Line an 8x8-inch square baking pan with foil, leaving a 2-inch overhang on all 4 sides. Butter the foil, and set aside.
  2. In a small mixing bowl, whisk together the cocoa, flour, and salt. Set aside.
  3. In a medium mixing bowl, cream together the chocolate hummus and the sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla.
  4. Add in the flour mixture, mixing just until combined. Spread the batter in the prepared pan, and bake for 30-32 minutes, or until a tester inserted in the center comes out with just a few wet crumbs on it. Cool completely on a wire rack before lifting from the pan, removing the foil, and cutting into squares.

Notes

Adapted from Brownie Cut-Outs

7.6.4
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http://tramplingrose.com/2016/09/08/chocolate-hummus-brownies/

DISCLOSURE: This is the third in a series of posts about the International Food Bloggers Conference. In exchange for a discounted rate, I was asked to write three posts. I have been provided product by Lilly’s Hummus, but was under no obligation to post about it.

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