Peanut Butter Hummus
Peanut Butter Hummus uses natural peanut butter instead of tahini for a nutty twist! Great with veggies for snacking!
Gather round! I have something to confess.
Store bought hummus is my favorite kind of hummus.
I know, I know! I say I love to cook and swear that everything is better if it’s homemade and here I am, always with a store bought container of hummus (organic, Trader Joe’s, if you must know) in my fridge. I’ve tried making my own hummus several times and none of the results were that impressive. Good, but not great. I’ve tried making it with and without garlic, lemon juice, a few dashes of hot sauce… I even tried peeling those pesky skins off the chickpeas to see if that would make a difference. For the record, it did not.
I’d given up on homemade hummus for the time being, because while not a lot of work, it just wasn’t worth doing ANY work to me. So I’ve stuck to my favorite, which is creamy with just the right amount of garlic and tang. And I don’t even have to dirty any dishes when I want some!
Then I saw this recipe for peanut butter hummus.
Let’s be honest, any recipe with peanut butter in it intrigues me right off the bat. Peanut butter in place of tahini? There’s always peanut butter around here. Tahini? Not so much. Yeah, I could get behind that.
If you’re shaking your head at me and thinking chickpeas are practically beans and the thought of mashing them up with peanut butter, lemon juice, and garlic sounds really gross…
Sorry? I don’t know what to tell you.
This is another one of those flavor things that just works. Like a savory peanut soup or dressing or sauce (think satay), the nuttiness from the peanut butter is there…but not like whoa, hey, someone put globs of peanut butter in my hummus. Of course, then I went and threw actual peanuts on top because anything that adds extra crunch and texture is always a good thing in my book.
Hopefully you’re already on the natural nut butter bandwagon. If not, it bears repeating: natural nut butters are superior in taste and nutrition! Make the switch and you’ll never look back, promise!
I’m happy to have a new hummus in my snack rotation. And even happier that I can make it at a moment’s notice, since I’m never, ever without a can of chickpeas or a jar of peanut butter. Thinking of chickpeas and peanut butter makes me want to try my hand at a sweet/dessert version of peanut butter hummus. Because WHY NOT! I’ll be experimenting, but till then…
Peanut butter hummus & cucumber chippies!
P.S. Apparently today is National Chip & Dip Day. I love learning there’s all these random food “holidays” I never knew existed, don’t you? You can totally pass this off as a healthy spin on chips & dips. I definitely plan to!
- 1 can chickpeas, drained & rinsed
- 3 tbsp creamy, natural peanut butter
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 teaspoon kosher salt
- 1 small garlic clove
- 1/4 cup water
- 2 tbsp salted peanuts, chopped
- 1/8 tsp smoked paprika
- flaky sea salt for topping, optional
- Combine chickpeas, peanut butter, lemon juice, olive oil, garlic, and salt in bowl of food processor.
- With food processor on, pour in water until hummus is smooth and creamy. Add more water if you prefer a thinner consistency.
- Toss peanuts with smoked paprika. Scrape hummus into a serving dish and top with nuts and a sprinkle of sea salt, if desired.
- Serve with cucumber slices, crudite, or pita chips.
