This recipe exists because one of my kids only eats beans in two forms: soaked in ham fat like a Depression-era ancestor, or completely disguised as dessert. This is the second option.
It’s bittersweet, creamy, and oddly addictive. Made without refined sugar, flexible on sweeteners, and very forgiving if you’re flying by the seat of your pants.
Ingredients
Base
- 250 g dried chickpeas, soaked overnight and cooked
or 2 (16-oz) cans chickpeas, drained and rinsed - 3 tbsp tahini (nut-free) or almond flour
- ¾ cup coconut oil
- ½ cup cacao powder
- 50 g unsweetened 100% cacao bar, melted
(plain organic cacao or Ghirardelli 100% cacao both work well) - 1 tsp finely ground espresso
- 3 tbsp pure vanilla extract
- ¼ cup full-fat coconut milk (thick canned or boxed with cream)
- ¼ tsp sea salt or pink salt
Sweetening Options (choose one)
- Whole-food option (preferred):
1 cup packed pitted Medjool dates + 1 tbsp raw honey - Lower-sugar option:
Liquid allulose, to taste
Method
- If using dried chickpeas, soak 12 hours or overnight in non-chlorinated water. Drain and rinse.
- Cook soaked chickpeas in an Instant Pot or pressure cooker with water to the max line for 30 minutes. Drain, rinse, and let cool.
- Add all ingredients to a food processor.
- Blend until completely smooth and creamy.
- Spoon into a bowl and serve.
Toppings & Dippers
- ChocZero or Goalz chocolate chips
- Shaved 100% cacao bar
- Apple slices
- Celery sticks
- Coconut chips
- Tortilla chips
Notes:
This firms up in the fridge and softens again at room temperature — totally normal. Also, if your kids think beans are “gross,” this is not the moment for honesty.
Chocolate Brownie Batter Hummus
Ingredients
- 250 g dried chickpeas, soaked overnight and cooked
or 2 (16-oz) cans chickpeas, drained and rinsed - 3 tbsp tahini (nut-free) or almond flour
- ¾ cup coconut oil
- ½ cup cacao powder
- 50 g unsweetened 100% cacao bar, melted (plain organic cacao or Ghirardelli 100%)
- 1 tsp finely ground espresso
- 3 tbsp pure vanilla extract
- ¼ cup full-fat coconut milk (thick canned or boxed with cream)
- ¼ tsp sea salt or pink salt
Sweetening options (choose one):
- Whole-food option (preferred): 1 cup packed pitted Medjool dates + 1 tbsp raw honey
- Lower-sugar option: Liquid allulose, to taste
Instructions
- If using dried chickpeas, soak 12 hours or overnight in non-chlorinated water. Drain and rinse.
- Cook chickpeas in an Instant Pot or pressure cooker with water to the max line for 30 minutes. Drain, rinse, and cool.
- Add all ingredients to a food processor.
- Blend until completely smooth and creamy, scraping sides as needed.
- Spoon into a bowl and serve.
Nutrition (Approx. Per Serving)
Calories: ~180
Protein: ~4 g
Carbs: ~14 g (lower if using allulose)
Fat: ~14 g
Key Nutrients
Magnesium: ~60 mg
Zinc: ~1.2 mg
Copper: ~0.4 mg
Estimated Cost
Organic / specialty: ~$10–12 per batch
Conventional / mixed pantry: ~$6–8 per batch
Estimates based on typical U.S. online prices.