I’m tired of eating hummus ~ Chickpea Brownies

0 32

Welcome to my recipe for “I’m tired of eating hummus chickpea brownies”

Yep it’s true while I love me some hummus, there’s only so much I can eat!

And with an abundance of chickpeas in my house I had to come up with another way to use them up!

Originally I named these the Healthy Horsey Brownies because well…. they sort of remind me of horse food!

Despite my first few sentences, if you are still here and willing to try this amazing recipe ~ You will be glad you stayed!

Gluten Free~ Refined Sugar Free~ Nut Free ~ Oil Free ~ Soy Free

But trust me! These are delicious!



If you do not have dates you can sub in one half cup of peanut butter instead

Applesauce is another good sub for the dates if you want to stay away from nuts as well!

I used sugar free chocolate chunks on top but this is an optional ingredient and you can leave that part off

I thought it may be a good idea to also use a powdered monk fruit sugar as a topping too!

I baked this entire recipe in a 9″ X 13″ cake pan for 15 minutes exactly

If you prefer to make thicker brownies bake all the batter into a 9″ X 9″ cake pan for 25 minutes

Learn more about sugar free baking here!

For more healthier recipes click the links below!

Caramel Banana Mousse Tarts

Chocolate Eclair Snack Cake ~ sugar free/reduced oil

No Bake Chocolate Raspberry Ganache Tart

Yield: serves 15

Chickpea Brownies

The weight of the chickpeas listed below is drained weight, typically 1 small can weighs 15ounces with the water, so you will need more than 1 can

Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes


Canned or Cooked Chickpeas 20 ounces (280g)

Maple Syrup 1 cup (240ml)

Monk fruit Sugar ½ cup (110g) *see notes

Oats 1 cup (105g)

Medjool Dates 5 (120g)

Unsweetened Cocoa Powder 1 cup (90g)

Salt ½ teaspoon

Vanilla Extract 2 teaspoons (10ml)

Baking Soda ½ teaspoon

Plant Milk ½ cup (118ml)

Sugar Free Chocolate Chips 1 cup (150g) *optional


Preheat the oven to 350°FGrease and parchment line a 9″ x 13″ cake panPlace all of the ingredients except for the sugar free chocolate chips into the work bowl of your food processor and blend smoothSpread the brownie batter into the cake pan and then sprinkle with the sugar free chocolate chipsBake for 15 minutesRemove from oven and cool completely before serving


Chickpea brownies will stay fresh at room temperature for up to 3 days wrapped well in a cool dry area.
For longer storage refrigerate for up to 1 week or freeze for up to 2 months


The post I’m tired of eating hummus ~ Chickpea Brownies appeared first on Gretchen’s Vegan Bakery.

Leave A Reply

Your email address will not be published.