Walnut Hummus Brownies
These cake-like Walnut Hummus Brownies use hummus in lieu of butter and are dairy-free and 100% whole grain! Chocolate filled and sprinkled with powdered sugar, with just a hint of the smooth hummus flavor.
When you think of hummus, what do you automatically think of? Chips? Maybe carrots, celery or other dipping veggies?
My personal favorite dipping vessel is a flat pretzel! You know what I’m talking about?
Do you ever think of brownies? I doubt it. Unless you are like me and like to push the boundaries!
This brownie recipe is here to help you get over using hummus as a dip. While there is absolutely nothing wrong with using it as a dip, I just needed to show you that it is extremely versatile and can be used in a variety of recipes, even in a dessert!
So today just so happens to be National Hummus Day and what better way to celebrate than with an out of the ordinary hummus brownie recipe. In addition to the recipe, Sabra is giving away coupons to celebrate! So go on, check out these coupons and get dipping, baking, spreading… what have you.
This recipe is perfect for someone who leads a dairy-free lifestyle. Did you know that you can substitute hummus for butter in some baking recipes? I really didn’t until I started to brainstorm for this post. I thought a chocolate brownie with walnuts would be perfect to disguise the unique flavor of tahini. I used the classic hummus from Sabra for this recipe.
In addition to being dairy-free, I’ve made these brownies with whole wheat pastry flour. They’re nutritious, you guys!
Let’s be adventurous, shall we? Stop dipping and start baking!
Use 1/2 cup of hummus in order to fully replace butter and keep this recipe dairy free. If you aren't living a dairy-free lifestyle and want to keep some of that butter in, use 1/4 cup butter and 1/4 cup hummus!
Prep Time: 15 min
Cook Time: 25 min
Total Time: 45 min
1/2 cup hummus (or 1/4 cup butter and 1/4 cup hummus)
3/4 cup coconut sugar
1 tsp vanilla extract
1/3 cup unsweetened dutch processed cocoa powder
1/4 cup + 3 Tbsp whole wheat pastry flour
1/4 tsp salt
1 cup walnuts, chopped
1/4 tsp baking powder
confectioners' sugar for sprinkling
coconut oil (or butter if not dairy-free) for greasing pan
Preheat oven to 350 degrees F. Grease a 8x8 square baking pan with coconut oil or butter.
Cream together the sugar and hummus. If using 1/4 cup butter, melt butter and incorporate with the hummus and sugar.
Stir in the eggs and vanilla.
In a medium sized bowl, mix together the cocoa powder, flour, salt and baking powder.
Slowly incorporate the dry ingredients into the wet ingredients. Add the chopped walnuts and mix well.
Pour batter into prepared pan and bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
Sprinkle powdered sugar on top with a small mesh strainer. Add more chopped walnuts to the top.
Adapted from KNAPP FAMILY COOKBOOK
Blueberry Crumb Bars: These crumb bars are made with whole wheat flour and are packed full of whole grains without sacrificing taste!
Lemon Poppy Seed Muffins: Whole Grain and Dairy-Free Lemon Poppy seed Muffins! Top these with some amazing lemon curd and you have yourself a healthy breakfast or snack.
Looking for more whole grain recipes? Follow along on Pinterest!
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Disclosure: As a Sabra Tastemaker, I have been monetarily compensated for this post, recipe development and photography. However, all opinions are 100% my own. There are also affiliate links in this post.