As I was perusing my way around Sample Saturday at my grocery store, I came across something that was glowing and calling my name - Brownie Batter Hummus. Naturally, I had to get it and test it out. I was SO excited, I tried it using a spoonful. UGH. It wasn’t great. And it almost tasted fake. Being the foods teacher that I am, I had to recreate the idea and make it better than whatever it was I just tasted.
So what makes brownie batter so delicious? It’s rich chocolate flavor, the hint of butter, and it’s sweetness to curb your sugar craving. This dip contains all three and you’d have no idea it’s made with garbanzos if someone didn’t tell you. Not only is it gluten-free, but the sugar and fat content are low to make it guilt-free, as well. Recipe for this Blissful Brownie Batter listed below!
Blissful Brownie Batter
1 can garbanzos, drained and rinsed
1/2 cup almond milk, unsweetened
2 Tablespoons coconut oil
2 Tablespoons brown sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon butter extract
1/2 teaspoon salt
1/3 cup mini semi-sweet chocolate chips (I use a little extra to sprinkle on top!)
Drain and rinse your garbanzo beans and place into your blender or food processor with your almond milk. Blend until smooth.
In a small glass dish, melt your coconut oil and brown sugar together on low in the microwave until your brown sugar is dissolved in your oil - be sure to stir every 10 seconds. Blend mixture into your beans along with the cocoa powder, vanilla extract, butter extract, and salt.
Use a rubber scraper and scrape batter into a bowl. Using a spoon, stir in chocolate chips. (Extra chocolate chips to garnish)
Refrigerate for 10-20 minutes before serving so batter has a chance to firm up.
**Use your favorite fruit, gf pretzels, gf graham crackers, etc. to dip into batter. Spread on pancakes, waffles, toast, etc!