Peanut Butter Hummus sounds pretty crazy doesn’t it? Peanut butter and chickpeas don’t really seem like a natural combination but they actually get along quite well together. Hummus is one of my things to make. I may even like making it more than I like eating it. You just dump everything into a food processor, give it a whirl- and DONE! Easy-peasy.
I followed the original recipe to a tee and thought it was a little bland, so I added some soy sauce and Sriracha sauce to perk it up some. If you don’t have any Sriracha, you could sub cayenne pepper or Tabasco sauce.
The result is a creamy hummus, not at all sweet, with just a slight taste of peanut butter. It’s a yummy protein-packed snack that your kids will love.
More Delicious Hummus Recipes
Peanut Butter Hummus
- 3 tablespoons creamy peanut butter
- 3 tablespoons fresh lemon juice
- 1 tablespoon plus 2 teaspoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 1 (15 1/2-ounce can) chickpeas, rinsed and drained
- 1 garlic clove, minced
- 1/4 teaspoon soy sauce
- 1/4 teaspoon sriracha sauce
- 7 tablespoons water
- Place peanut butter in a small glass bowl and microwave on HIGH for 20 seconds.
- Combine all ingredients in a food processor, except the water. With food processor running, gradually add water. Process until smooth.
Recipe Source: adapted from Cooking Light December 2012