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Brownie Batter Black Bean Hummus

Black Bean Brownie Batter Hummus

Course: Dessert, school lunch box
Cuisine: American
Keyword: Black Bean Brownie Batter Hummus
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 57kcal
Author: Cindy Rainey
This black bean brownie batter hummus is vegan, oil- free, and plant-based.  A little of this rich dessert hummus goes a long way!  Use it as a dip for fruit, cookies or crackers. 
Print Recipe


  • 1 15 ounce can black beans drain and rinse
  • 1/4 cup peanut butter
  • 1 teaspoon tahini
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/3 cup agave nectar use more to taste
  • 1 teaspoon vanilla
  • 3 Tablespoons plant milk of choice start with 2 T and add more


  • Drain and rinse black beans and add to a high speed blender or food processor.
  • Add all other ingredients.  (See instruction about plant milk below.)
  • Start with 2 T of plant milk and add more if necessary.  If your hummus is especially thick and you need to add more than the 2-3 Tablespoons then add by teaspoon.
  • If you are using a high speed blender, you will probably need to stop part way through to scrape the batter down. 
  • Serve with fruit, crackers, or cookies.  Remember that this is very rich and a little goes a long ways.


Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 127mg | Potassium: 62mg | Sugar: 4g | Calcium: 9mg | Iron: 0.4mg