I’ll be the first to admit there’s nothing appetising about hummus and brownies hanging out in the same sentence let alone a recipe title, but bear with me.
The babies are gooey and indulgent and packed-full of undetectable plant protein and fibre. Flavoured with cacao and sweetened with pure maple syrup and bursts of raspberries, I guarantee you wouldn’t know these brownies were based on chickpeas if I didn’t tell.
They’re rich, chocolatey, gooey and indulgent. They’re refined sugar free and take less than 10 minutes to prepare.
1 tin drained and rinsed chickpeas (save the water to make chocolate mousse)
1/3 cup maple syrup
1/3 cup water
1 teaspoon baking powder
1/4 cup raw cacao
1/2 cup almond butter
50 grams unsweetened dark chocolate, chopped
1 cup raspberries (I used frozen)
1/3 cup pistachios
Pre-heat to oven to 180 dregrees, fan-forced,
Process chickpeas, maple syrup, water, baking powder, cacao, almond butter and half the chocolate until completely smooth. Make sure to scrape down the edges a few times and ensure there are no chickpea chunks. Stir through most of the remaining chocolate, raspberries and pistachios.
Transfer mix into a lined oven-safe dish and top with remaining chocolate, raspberries and pistachios. Bake for 40 minutes, or until slightly firm to touch.
Delicious served warm with yogurt and drizzled with honey.
*Makes eight brownies.