Chickpeas hummus with peanut butter. Sounds weird? Maybe, but since these are two of my favorite dips I’ve given it a try and I suggest you do the same.
Usually, I add tahini in my hummus (like every proper hummus recipe suggest) but when you don’t have tahini on hand or you just want to try a new flavor try substituting peanut butter for tahini.
Let me know how that turned out for you.
- 2 cups cooked chickpeas (or 1 can – try to choose bio)
- 2 Tbsp peanut butter (natural, smooth, unsweetened)
- 3 Tbsp olive oil
- 1/2 lemon (juice)
- 1 Tsp salt
- Pinch of hot or sweet paprika
- 1 clove garlic (or dry one)
Drain and rinse the chickpeas. Add the peanut butter, olive oil, lemon juice, garlic, salt, and sweet paprika to a food processor.
Process the ingredients until smooth. Taste the hummus and adjust the lemon and salt to your taste. If necessary, add water by the spoon in between until the desired texture is reached.
Peanut butter hummus store refrigerated for up to one week.
Make sure you use natural peanut butter (without added sugar). You may need to adjust the salt recommendation in the recipe based on whether your peanut butter contains salt.
You can make hummus in a blender, but you’ll need more liquid for it to blend properly. Either add more olive oil or a bit of water to help get it going.
Peanut butter hummus is also budget friendly since tahini can be a bit pricey.
I am eating hummus with basically everything. Veggies, bread, like a spread or like a dip. Try spreading your bread with it and add a half of avocado. Perfect breakfast, dinner or a snack if you fancy it.
This become my favorite in “hummus edition rotation”.