Rich cocoa powder, chickpeas, peanut butter, and a splash of vanilla make this dreamy Brownie Batter Dip Recipe a chocolate lover’s dream!

Okay, confession time: when I first heard about dessert hummus (yes, you heard that right), I laughed out loud. Like, full-on, ugly-snort kind of laugh. Chickpeas… and chocolate? Who was out here making these life choices?!

But then something happened. I went to a friend’s book club night — you know the ones where nobody reads the book but everyone shows up for snacks — and there it was: a bowl of what looked suspiciously like brownie batter, surrounded by strawberries and pretzels.

Skeptical but intrigued (and honestly a little hungry), I scooped a bit onto a pretzel. Guys. GUYS. One bite and my entire worldview shifted. It was rich. It was chocolatey. It was everything my sweet tooth had ever wanted… and somehow still managed to feel kinda healthy?

I literally cornered my friend in her own kitchen to get the recipe. And after a few tweaks (because when do I not tweak a recipe?), my own version of this Brownie Batter Dip Recipe was born.

Why You’ll Love This Brownie Batter Dip Recipe?

It’s done in ten minutes flat. No waiting. No chilling. No patience required.
You blend — you don’t bake. Perfect for those lazy nights where turning on the oven feels like running a marathon.
It’s sneakily healthy-ish — chickpeas give you fiber and protein without tasting like… well, chickpeas.
It tastes exactly like licking the spoon after making brownies (and honestly, when was that ever a bad thing?).
Super customizable. Feeling fancy? Add mini chocolate chips. Feeling wholesome? Swap in maple syrup. You do you.

Ingredient Notes:

Let’s break it down a little because each of these plays a major role:

Chickpeas: Trust me here. Rinse them well and you’ll never taste them.
Dark Cocoa Powder: Not the regular kind — you want the deep, rich stuff that makes your heart beat a little faster.
Sugar: Just enough to sweeten things up. (Feel free to adjust depending on how sweet you like your life.)
Olive Oil: It keeps the dip silky and smooth. Bonus points if you use a light, neutral-tasting one.
Peanut Butter: Adds that nutty, creamy richness. Almond butter also works, but peanut is the move if you ask me.
Vanilla Extract: Makes it taste like you baked all afternoon when really you were just living your best lazy life.
Salt: A tiny pinch — because salty sweet combos are basically magic.
Water: Just to loosen things up to the texture you want.

How To Make Brownie Batter Dip?

Here’s how this all comes together — it’s embarrassingly simple:

First, toss your chickpeas, cocoa powder, sugar, olive oil, peanut butter, vanilla, and salt into your food processor. (I feel like a magician every time I do this.)
Blend it up until it looks thick and creamy. You’ll probably need to scrape down the sides once or twice because sticky things are stubborn like that.
Then, with the motor running, slowly drizzle in water until the dip reaches your dream consistency. Some like it thicker, some like it a little looser for dipping. There are no wrong answers here. (Except maybe eating it all before you even serve it. Not that I’ve done that. Ahem.)
Taste. Adjust. Do a little happy dance. You’re basically done!

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Storage Options:

If you manage to have leftovers (seriously, hats off to your self-control), just scoop it into an airtight container and stick it in the fridge. It’ll keep for about 4 to 5 days, though it might thicken up a bit as it chills.

Want it soft and dippable again? Stir in a splash of water or almond milk before serving. Or, ya know, just eat it straight out of the container with a spoon. No judgment here.

You can even freeze it! Just thaw overnight in the fridge and give it a stir.

Variations and Substitutions:

You’re absolutely allowed to play around with this recipe — in fact, I highly encourage it:

Swap the peanut butter for almond butter or cashew butter if you’re feeling fancy.
Lower the sugar if you want it more bittersweet.
Throw in chocolate chips if you’re a maximalist (I am).
Make it gluten-free? Already is, baby! Just pair it with gluten-free dippers like fruits or GF pretzels.
Use maple syrup instead of sugar for a deeper, richer sweetness.

What to Serve with Brownie Batter Dip?

Honestly, the sky’s the limit here, but here are a few personal favorites:

Fresh strawberries (classic for a reason)
Sliced bananas (trust me, magical)
Graham crackers (they make it taste like s’mores!)
Pretzel sticks (sweet + salty = chef’s kiss)
Apple slices (if you’re feeling slightly virtuous)

Or you could just be like me last weekend: no dippers, just a big spoon and no shame.

Frequently Asked Questions:

Can I make this ahead of time?
Absolutely! It actually gets even better after a few hours chilling in the fridge.

Is it super sweet?
It’s brownie-level sweet — but you can totally dial it down if you prefer it more bittersweet. You’re the boss of your batter.

Do I need a food processor?
It’s way easier with one, but a high-powered blender can work too — you just might need to stop and stir a few extra times.

And there you go — the easiest, most magical Brownie Batter Dip Recipe you’ll ever whip up.

So… what are you gonna dunk in yours first? Pretzels, strawberries, or just a straight-up spoon? I seriously can’t wait to hear what you think!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

<Remember it later>

Planning to try this recipe soon? Pin it for a quick find later!

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