Hummus brownies

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. 

INGREDIENTS

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

METHOD

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.

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