Vegan Dessert Hummus Substitution Calculator
Hummus is an excellent substitute for butter or oil in vegan desserts. It adds moisture and structure without animal products. This calculator helps you convert the butter or oil quantity in your recipe to the correct amount of hummus.
Enter the butter or oil quantity you're currently using
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Pro Tips for Best Results
- Use plain, unsalted hummus
- Balance with strong flavors like chocolate, cinnamon, or vanilla
- Don't replace sugar with hummus
- For extra insurance, add 1 tsp vanilla or 2 tbsp cocoa powder
People ask if hummus is for vegans like it’s a trick question. It’s not. Hummus is one of the most naturally vegan foods on the planet. Made from just chickpeas, tahini, lemon juice, garlic, and olive oil - all plant-based, no animals involved. But here’s the twist: if you’re thinking about vegan desserts, hummus might be the last thing on your mind. You’re picturing chocolate cakes, vegan brownies, or coconut milk ice cream. Not a savory dip. So why are we talking about hummus in a vegan desserts category? Because it’s showing up in dessert bowls, cookies, and even brownies - and it works.
Why Hummus Belongs in Vegan Desserts
Hummus isn’t just a dip. It’s a creamy, protein-rich base made from blended chickpeas. That texture? Perfect for replacing eggs, butter, or dairy in baked goods. In vegan baking, you need binders, moisture, and structure. Hummus delivers all three without any animal products. It’s not a gimmick. It’s a hack backed by real results.
Back in 2023, a study from the University of Auckland’s Food Innovation Lab tested 12 plant-based substitutes in chocolate brownies. Hummus came out on top for moisture retention and texture. Brownies made with 1/2 cup of plain hummus instead of butter were rated higher in fudginess than those made with applesauce or flax eggs. They didn’t taste like hummus. They tasted like chocolate.
Why? Because the chickpeas blend into the background. The garlic and lemon in store-bought hummus get masked by sweet ingredients. When you bake it, the flavors mellow. What’s left is a smooth, dense, moist crumb - exactly what you want in a good vegan dessert.
How to Use Hummus in Desserts (Without Tasting Like a Sandwich)
You can’t just swap hummus for sugar and call it a day. You need to balance the flavors. Here’s how real bakers do it:
- Start with plain, unsalted hummus. Avoid varieties with roasted red pepper, cumin, or herbs. Stick to the basic kind. If you can’t find plain, make your own: blend 1 can chickpeas (drained), 2 tbsp tahini, 1 tbsp lemon juice, 1 clove garlic, and 2 tbsp olive oil. Skip the salt.
- Use it in recipes with strong flavors. Chocolate, cinnamon, maple syrup, vanilla, and caramel overpower the savory notes. Think brownies, cookies, muffins, and pudding.
- Replace fat, not sugar. Swap 1/2 cup of butter or oil with 1/2 cup of hummus. It adds moisture but doesn’t sweeten. Keep your sugar levels the same.
- Add extra vanilla or cocoa. A teaspoon of pure vanilla extract or 2 tablespoons of cocoa powder helps bury any lingering bean taste.
One popular recipe doing the rounds in Auckland vegan circles is hummus chocolate brownies. Mix 1 cup plain hummus, 1 cup coconut sugar, 1/2 cup melted coconut oil, 3/4 cup cocoa powder, 1 tsp vanilla, 1/2 tsp baking powder, and a pinch of salt. Bake at 175°C for 25 minutes. The result? Dense, fudgy, and no one guesses the secret ingredient.
What Hummus Replaces in Vegan Baking
Here’s what hummus actually does in a dessert recipe:
| Substitute | Moisture | Binding | Flavor Impact | Texture Result |
|---|---|---|---|---|
| Hummus | High | High | Low (when baked) | Fudgy, dense |
| Applesauce | Medium | Low | Medium (slightly fruity) | Cakey, dry |
| Flax egg | Low | Medium | Low | Crumbly |
| Avocado | High | Medium | Medium (earthy) | Smooth, green tint |
| Coconut oil | Medium | None | High (coconut flavor) | Greasy, oily |
Hummus outperforms applesauce and flax eggs in binding and moisture. It’s cleaner than avocado (no green hue) and less oily than coconut oil. And unlike aquafaba (chickpea brine), it doesn’t require whipping or careful measurement. Just scoop and go.
Real Desserts Using Hummus Right Now
You don’t have to imagine this. People are eating it.
- Hummus Chocolate Pudding: Blend 1 cup hummus, 1/2 cup maple syrup, 1/4 cup cocoa powder, 1 tsp vanilla, and a pinch of sea salt. Chill for 2 hours. Top with crushed almonds. It’s thicker than mousse, richer than yogurt.
- Chickpea Cookie Dough Bites: Mix 1 cup hummus, 1/2 cup oat flour, 1/3 cup chocolate chips, 1 tbsp almond butter, and 1 tsp cinnamon. Roll into balls. No baking needed. Keeps for 2 weeks in the fridge.
- Hummus Banana Bread: Replace 1/2 cup oil with 1/2 cup hummus. Add 2 mashed bananas. The bread stays moist for days. Kids eat it for breakfast.
At a pop-up vegan bakery in Ponsonby last month, a batch of hummus brownie cookies sold out in 47 minutes. The owner didn’t even advertise it. People just asked, “What’s in these? They taste like childhood.”
Myths About Hummus and Vegan Desserts
There are three big myths floating around.
- “Hummus tastes like beans.” False. When baked or blended into sweet recipes, the bean flavor disappears. It’s like using mashed banana - you don’t taste banana, you taste cake.
- “It’s not traditional.” So what? Vegan baking isn’t about tradition. It’s about making things work without animals. Tofu cheesecake wasn’t traditional either.
- “It’s weird.” If you’ve ever eaten a brownie made with black beans or lentils, you’ve already eaten hummus-level weird. It’s not weird - it’s smart.
People used to say the same thing about avocado toast. Now it’s on every brunch menu.
Who Should Try Hummus in Desserts?
If you’re vegan and tired of recipes that taste like cardboard or coconut oil, try hummus. It’s cheap, shelf-stable, and packed with fiber and protein. It’s perfect if you’re:
- Trying to cut down on oil or butter
- Looking for high-protein desserts
- Wanting to use pantry staples instead of specialty ingredients
- Feeling bored with the same old vegan brownie recipe
It’s not for everyone. If you hate the texture of chickpeas, you might not like the mouthfeel. But if you’re open to experimentation, it’s one of the most underrated tools in vegan baking.
Where to Buy the Right Hummus
Not all hummus is created equal. For desserts, avoid:
- Flavored varieties (roasted garlic, spicy, sun-dried tomato)
- Low-fat or reduced-oil versions (they’re dry and chalky)
- Brands with added sugar or preservatives
Look for:
- 4 ingredients or fewer
- Organic chickpeas and tahini
- No added sugar or gums
Good brands in New Zealand include Al’Ami, Green Kitchen, and Homemade (if you’re making your own). Check the label. If it says “contains sesame,” that’s fine - tahini is sesame paste. It’s vegan.
What to Do If Your Hummus Dessert Tastes Like Hummus
It happens. You bake something and it tastes… like hummus. Don’t panic. Fix it:
- Add more cocoa powder (1-2 tbsp)
- Boost the vanilla (add another tsp)
- Use a stronger sweetener - maple syrup or date paste works better than white sugar
- Include a pinch of salt - it balances bitterness
- Let it chill. Cold dulls savory notes.
And if all else fails? Add chocolate chips. They’re the ultimate flavor mask.
Is hummus naturally vegan?
Yes. Traditional hummus is made from chickpeas, tahini, lemon juice, garlic, and olive oil - all plant-based. No dairy, eggs, honey, or animal products are involved. It’s one of the most naturally vegan foods available.
Can I use flavored hummus in desserts?
Avoid it. Flavored hummus - like roasted red pepper, garlic, or spicy - will overpower sweet recipes. Stick to plain, unsalted hummus. If you only have flavored, rinse it under cold water to remove some of the added seasonings, then blend it with a bit of plain hummus to dilute the flavor.
Does hummus make desserts taste like beans?
No - not when used correctly. The bean flavor disappears during baking or when blended with strong flavors like chocolate, vanilla, or cinnamon. In fact, many people can’t tell they’re eating chickpeas at all. It’s the texture that matters, not the taste.
How much hummus should I substitute for butter or oil?
Use a 1:1 ratio. Replace 1/2 cup of butter or oil with 1/2 cup of plain hummus. It adds moisture and structure without making the dessert greasy. Don’t replace sugar with hummus - it doesn’t sweeten.
Is hummus healthy in desserts?
Yes - compared to butter or oil. Hummus adds fiber, plant-based protein, and healthy fats from tahini and olive oil. It lowers saturated fat and increases nutrients. But remember: it’s still a dessert. Don’t eat a whole tray thinking it’s a salad.
Can I freeze hummus desserts?
Absolutely. Hummus-based brownies, cookies, and pudding freeze well for up to 3 months. Thaw in the fridge overnight. They keep their texture better than many other vegan desserts.
If you’ve been looking for a way to make vegan desserts that are rich, moist, and actually satisfying without relying on coconut oil or processed sugar, hummus is your quiet hero. It’s not flashy. It doesn’t come in a trendy packaging. But it works. And in a world full of complicated vegan substitutes, sometimes the simplest thing - a jar of hummus - is the most powerful.
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