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This Healthy Brownie Hummus Tastes Like Rich, Fudgy Batter 

Overhead of Brownie Hummus
Image by Mariela Naplatanova / Stocksy
February 7, 2020
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This creative hummus is the perfect dessert to pair with apple slices or crackers, while packing in enough protein to keep it nutritious. Plus, it's simple and easy to make—perfect for an impromptu date night or get-together with friends. This hummus recipe is so good, you'll want to scrape the bowl clean (or at least fight over who gets to lick the spoon).

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Brownie Batter Hummus

Serves 6

Ingredients:

  • 1 (15-ounce) can low-sodium chickpeas, drained and rinsed
  • ¼ cup plain soymilk or almond milk
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons agave nectar (or maple syrup)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ¼ cup vegan chocolate chips, melted (optional)

Method:

  1. In a food processor, combine chickpeas, milk, cocoa powder, agave nectar (or maple syrup), vanilla, and salt.
  2. Process until smooth. Add more milk as needed for desired consistency.
  3. Transfer hummus to a serving bowl. Drizzle with melted chocolate chips and stir into hummus, if desired. Serve dip with crackers or apple slices.

Variations:

  • Mexican Chocolate Brownie Batter Hummus: Add ½ teaspoon ground cinnamon and a pinch of cayenne pepper with the vanilla.
  • Chocolate Mint Brownie Hummus: Substitute ½ teaspoon mint extract for the vanilla. Serve dip with crackers, rice cakes, pretzels, or pita chips.

Excerpted from the book Your Body in Balance: The New Science of Food, Hormones, and Health by Neal D. Barnard, M.D., FACC, with menus and recipes by Lindsay S. Nixon. Copyright © 2020 by Neal Barnard, M.D. Recipes text copyright © 2020 by Lindsay S. Nixon. Reprinted with permission of Grand Central Publishing. All rights reserved. 

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Neal Barnard, M.D.
Neal Barnard, M.D.
Physician

Neal D. Barnard, M.D., FACC, is a Washington, D.C.-based physician, clinical researcher, and author. He received his medical degree from the George Washington University School of Medicine and Health Sciences, where he is now an adjunct associate professor.

In 1985, Barnard established the Physicians Committee for Responsible Medicine to promote preventive medicine, conduct clinical research, and advocate for higher ethical standards in research. The Physicians Committee also provides direct medical care through its subsidiary, Barnard Medical Center. He works with patients with diabetes, obesity, and other chronic conditions in clinical research studies aiming to improve the prevention and treatment of these health problems.

Barnard’s articles have appeared in the Journal of the American Medical Association, the American Journal of Clinical Nutrition, the American Journal of Medicine, the Journal of the American Dietetic Association, Scientific American, the American Journal of Cardiology, Obstetrics & Gynecology, Lancet Oncology, Preventive Medicine, and in many other scientific and medical journals. He is the editor-in-chief of The Nutrition Guide for Clinicians and the author of 18 books for lay audiences. In 2015, he was named a fellow of the American College of Cardiology, and he received the American College of Lifestyle Medicine’s Trailblazer Award in 2016. He is an active member of the Medical Society of the District of Columbia, the American Medical Association, and other organizations working to improve health and medical care.