Recipe: Peanut Butter Hummus

By on January 3, 2013 in Recipes with 5 Comments

Peanut Butter Hummus

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.

Peanut Butter Hummus

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

Butternut Squash Hummus

Sweet Potato Hummus

Black Bean Hummus

Peanut Butter Hummus

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
  1. Place peanut butter in a small glass bowl and microwave on HIGH for 20 seconds.
  2. 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

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There Are 5 Brilliant Comments

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  1. this looks so delicious.. never thought of making peanut butter hummus. YUMMY!
    honeywhatscooking recently posted…Best of 2012 – 15 best foods I ate!My Profile

  2. Ann says:

    I saw this in Cooking Light and thought it sounded interesting! I love a good hummus. I’ll definitely have to try it now!
    Ann recently posted…Comment on Apricot Blueberry Granola by Jodi KaleMy Profile

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