These luscious Brownie Bites are a healthy makeover of classic gooey brownies, but they taste just as decadent. Oh, and they’re made with hummus instead of gobs of butter! How’s that for a fun ingredient swap?
Looking for a special dessert for your family with a better-for-you fat profile, less added sugar, and more beneficial nutrients? Look no further than our yummy Hummus Brownie Bites.
Disclosure: I created this recipe for Sabra and was compensated for the recipe and social media outreach. All opinions are solely my own.
So why did I add hummus to our brownies? Well, for starters, I’m always on the lookout for clever ways to give family favorites a healthy fix, and hummus seemed like the ideal addition to our recipe.
And hummus is super nutritious.
Sabra hummus is made the traditional Middle Eastern way with chickpeas, tahini, oil, garlic, and spices.
Chickpeas are a nutrient-dense bean, and beans are a vegetable! And tahini is a paste made from roasted and ground sesame seeds, which are rich in heart-healthy fats.
Did you know that eating two heaping spoonfuls of hummus each day meets the Dietary Guidelines recommendation of 1½ cups of beans per week.
For the fix, I used mild-flavored Sabra Classic Hummus; it blended right into the batter and was an awesome fat replacer for the usual stick (or two) of butter that you find in most brownie recipes.
Have you tried hummus? How do you add it to your diet? As a dip for vegetables? As a sandwich spread? Mixed into mashed potatoes? Have you ever used it in a dessert?
- Serves: 12
- Serving size: 2 Brownie Bites
- Calories: 140
- Fat: 5g
- Saturated fat: 2g
- Carbohydrates: 22g
- Sodium: 135mg
- Fiber: 3g
- Protein: 4g
- ½ cup whole wheat flour
- ½ cup unsweetened cocoa powder, sifted
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 large eggs, beaten
- 1 ripe banana, peeled and mashed (about ½ cup)
- ½ cup Sabra Classic Hummus
- 1 teaspoon vanilla extract
- ⅓ cup mini semi-sweet chocolate chips
- Powdered sugar, optional
- Preheat the oven to 350°F. Spray 24 mini muffin cups with nonstick cooking spray and set aside.
- Whisk together the flour, cocoa powder, sugar, baking powder, cinnamon, and salt in a large bowl until well combined.
- In a separate bowl, whisk the eggs, banana, hummus, and vanilla until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips.
- Spoon the batter evenly into the prepared muffin cups. Bake 12 to 14 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 5 minutes. Remove the brownie bites and cool an additional 5 minutes.
- Sprinkle with powdered sugar as desired. (Cool completely before sprinkling.)
What’s your favorite way to serve hummus to your family?
For more hummus recipes, visit Sabra.com.
These look fabulous! I love hummus but have never baked with it- can’t wait to try! So cool!
This is so awesome! Never would have thought to put hummus in brownies!
We didn’t either … but since we’ve had so much success w/ bean brownies and since hummus is made with beans, we gave it a try. And it worked out great!
These combine two household food items that my family can’t get enough of! Brownies and hummus… double yum!
This is absolutely brilliant! The first brownie recipe I have ever seen with the use of hummus. I mean I am all for the chickpea brownie thing but this is so much more convenient! So creative, definitley pinning!
Wow-yum! I would have been skeptical but coming from you ladies- it can’t be bad! I’ll have to try these 🙂
That is such a great idea!
These look amazing!! I love the hidden hummus 🙂
I’d never think to use hummus in brownies – such a creative idea!
Can’t wait to try these!
Guess I’m putting plain/classic hummus on the grocery list! Can’t wait to try
I live in Malaysia and don’t have access to Sabra products, but I make hummus myself all the time. I was wondering, if I want to use homemade hummus for this recipe, should I leave out the garlic when I make my hummus? My go-to hummus recipe is that of Ottolenghi’s in his Jerusalem cookbook.
Also, thanks for the awesome show. It’s absolutely great.
Hi Azita. Ah, another Ottolenghi fan! He is my favorite chef on the planet. Yes, we’d suggest you leave out the garlic. Let us know how the recipe works out for you. SO happy to hear you’ve been enjoying our show. How’d you find out about Cooking w/ the Moms?
Thanks for the tip, Liz. I found the podcast by combing through the cooking shows on iTunes. I love that you and Jannice choose a unifying topic for each episode, be it an ingredient, a food group, or a chef, and then approach it from multiple aspects, researching vigorously about it and sharing a ton of info, presenting mouthwatering healthy recipes, and all the while keeping the show fun and upbeat. It’s a superior work and I am very grateful for the time and effort you put into each episode.
Thanks Azita. Appreciate the feedback!!
Hi Liz!
I’m going to make these later today. I was thinking of making one batch as written, and one batch without the flour. What would the calorie and carb difference be for the latter? I’m making these for a few diabetic friends. Thanks!
Hi Melissa, the flour contributes 17 calories, 0.1 gram fat, 4 grams carbohydrate, and 0.5 gram fiber to the recipe so you can subtract that amount from the nutrition numbers for the recipe. Let us know how it turns out!
Instead of sugar could you use chopped dates?
Gosh. We have not tried that yet. Feel free to give it a try … and let us know how it turns out. Thanks for the idea though. We should give that a whirl.
I share this recipe with clients often. They love it and their families do too! They also use your site for even more ideas that are family friendly. Thanks!
Thanks Andrea. We sure appreciate it! Have you seen our fudgy black bean brownies recipe? It’s another favorite!!
I am not a fan of hummus however, I found a dark chocolate hummus at Costco and decided to try it. It’s different and I am enjoying it with crackers for a snack.
I didnt realize that once opened it must be used within 3 to 5 days. I definitely won’t be able to finish it by then. On my search for what else can I do with it, I found this recipe. I was wondering if I could leave out the cocoa since I will be using this dark chocolate hummus.
I love your idea to use chocolate hummus in the brownie bites. If you eliminate all of the cocoa powder that will impact the texture. I’d suggest that you still use it but cut it back to 1/3 cup (from 1/2 cup). Let me know how the recipe turns out. I think it will be great.