You Only Need 10 Minutes To Turn Chickpeas Into An Unforgettable Dessert

It's always a good idea to have a few cans of chickpeas on hand, not only because they're an excellent legume for infusing your breakfast with protein, but also because they make a quick, simple, and shockingly delicious dessert. With viral bean-infused brownies everywhere, it's a short jump to blend those same flavors into a sweet, earthy hummus to create a chickpea-based brownie batter dip that's both safe to eat right off the spoon, and packed with plant-based protein and fiber.

Even better, the mechanics of making chocolate hummus are basically the same as making the savory stuff. All you have to do is swap the tahini, garlic, and lemon juice for peanut butter (which is delicious in savory hummus, too), maple syrup, and cocoa powder, along with a pinch of salt. You need about ⅓ cup of each ingredient per standard 15-ounce can of chickpeas, which should be drained and rinsed very well to prevent your fiber-rich brownie batter from tasting "beany."

The maple syrup and peanut butter should provide enough "slip" inside your food processor to blend the chickpeas into a velvety consistency, but if things start to get gummy, you can add a tablespoon or so of the milk of your choice. Don't be afraid to let things mix as thoroughly as possible, as longer blending times are the secret to beautifully fluffy hummus, which is especially important for this dessert. The goal is a light, airy, creamy texture that scoops easily onto fruit or graham crackers.

Brownie batter hummus isn't just a win because it's fast and delicious (which it is), it's also great for when you're feeling "desserty" but don't want something heavy. You can even make a big batch and pop it into smaller containers to enjoy as snacks, or as meal prep for your little ones so they can help themselves. Tasty dippers include the aforementioned graham crackers, apple slices, salty accompaniments like pretzels and potato chips, or you could even spread it on a piece of cinnamon swirl toast to enjoy with breakfast.

Though you can certainly just throw all of your ingredients into your food processor and flip it on, it might also be a good idea to whisk the cocoa powder and maple syrup together first, as this will help ensure the chocolate is evenly distributed. You're also not limited to peanut butter as your nut butter of choice, as almond or sunflower seed butter will also work well, and won't overshadow the cocoa flavor as peanut butter sometimes does. You can also swap maple syrup for agave or honey.

If garnishes are your thing, chocolate chips are great here, but you can also do something like crushed graham crackers with freeze dried marshmallows and a hint of smoked salt for s'mores brownie batter. You might also stir some maraschino cherries into it for a Black Forest-style dip, or top it with crushed candy canes for a wintry peppermint mocha twist.