THICC chickpea tahini AKA “Hummus Brownies” 🤷♀️
Don’t knock em till you try them, because no one will be able to tell there’s anything other than butter and sugar in them.
And no, you can NOT make them with hummus. Although… don’t give me ideas.
If you absolutely hate tahini or deathly allergic to it though, use any of your fave nut/seed butter instead.
Let me know what you think!
Chickpea Tahini Brownies
Servings: 16 bars
Calories: 131kcal
Equipment
- Food processor/blender
Ingredients
- 15 oz can garbanzo beans, drained (save this water) (about 250 g cooked beans)
- 1/2 cup tahini (112 g) sub other nut/seed butter
- 1/2 cup maple syrup (168 g)
- 1/2 cup cocoa powder (48 g)
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup chocolate chips (90 g)
Instructions
- Preheat oven to 350F and line an 8×8 baking dish with parchment.
- Blend all but chocolate chips until smooth.
- If the batter is too dry, add 1 tbsp bean water (aquafaba) at a time and blend again until you get a spreadable brownie batter.
- Fold in chocolate, pour into pan.
- Bake 20 mins.
- Cool and refrigerate to set (ideally overnight). Enjoy!!
Nutrition
Serving: 1 bar | Calories: 131kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 147mg | Potassium: 139mg | Fiber: 3g | Sugar: 10g | Vitamin A: 22IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 1mg