Peanut Butter Hummus

This creamy Peanut Butter Hummus is like a combination of peanut sauce and hummus and it’s so good! You can enjoy it as a dip, spread, or with a spoon 🙂

I’m excited to share my Peanut Butter Hummus recipe with you all today!  Hummus purists might prefer to call this peanut butter chickpea dip 🙂 I got the idea to make this peanut butter hummus on our recent trip to Hawaii and thought it would go great in a veggie wrap (recipe coming soon!).  

This Peanut Butter Hummus is similar to regular hummus, in that it has a chickpea base, but I’ve swapped the tahini for peanut butter and added a few more flavorful ingredients.

Why Your Body Will Love This Recipe

• Fiber – If you read this blog often, you know I love beans for many reasons, including their fiber content. The fiber in chickpeas helps digestion (including passing healthy bowel movements) and blood sugar regulation. It binds to toxins and carries them out of our system. Fiber also helps us feel full for longer, contributing to weight management.
• Chickpeas are super(food!) – Chickpeas contain saponins, which help fight cancer, and calcium, iron, and other nutrients that contribute to bone health. Chickpeas help the brain and nervous system function properly and contain vitamins A, C, E, folate, and magnesium.
• Vitamins, Minerals, and Antioxidants – Peanut butter contains vitamins and minerals, including Vitamin B6, potassium, phosphorus, magnesium, and zinc. It also contains copper, which supports immune and bone health, and benefits the blood vessels. Peanut Butter has antioxidants like p-coumaric acid and resveratrol, and can lower the risk of heart disease.

Peanut Butter Hummus Recipe Ingredients

• Chickpeas – I’ve stuck to the roots of traditional hummus by using chickpeas in this recipe. You can use canned chickpeas or you can cook your own. I like to boil my chickpeas in some water and a little baking soda for about 20 minutes to make sure they’re extra soft, which results in super creamy hummus.
• Peanut Butter – You want to use a creamy peanut butter for this peanut butter hummus. I prefer to use one that only has peanuts as the ingredients and no added sugar. I used a salted peanut butter but you can use unsalted as well.
• Garlic – It’s best to use fresh garlic cloves, rather than the pre-minced garlic you can buy at the grocery store. I used three cloves of garlic but you can use however much you like!
• Ginger – I like to use freshly grated ginger, like the garlic, you can use as much or as little as you like.
• Lime Juice – Traditionally, I use lemon juice in my hummus, but thought lime juice would be great for this peanut butter version because I use lime juice in my peanut sauce recipe. Feel free to try either.
• Chili Paste – Chili paste adds some nice heat to the hummus. I used one spoonful but you can add however much you like. My favorite chili paste is Sambal Oelek. Any chili sauce will work though.
• Cumin – I add a bit of cumin for that nice smoky flavor.
• Olive Oil – I use just one Tablespoon of olive oil in this recipe. If you prefer, you can leave it out.
• Tamari – I added a splash of Tamari at the last minute because I love the flavor and it goes well with the peanut flavors.
• Salt -To taste.

How To Make Creamy Peanut Butter Hummus

1. Prepare the chickpeas, this step is optional, but I like to boil my chickpeas before adding to the hummus. This makes them soft and warm, which helps create a super creamy hummus. I like to boil them with a small amount of baking soda because the baking soda helps break down the chickpea skins. I then drain and rinse the chickpeas and pick out any visible skins that have come off the chickpeas.
2. Next, add the peanut butter, garlic, ginger, chili paste, lime juice, tamari, olive oil, cumin, and salt to a food processor and bend until mixture is smooth and the garlic and ginger have all been blended up. 
3. Add in the chickpeas and turn on the food processor again. Slowly add in the ice water until your desired hummus consistency is reached.
4. Lastly, taste your hummus and adjust any flavors needed. You may want to add extra garlic, salt, etc.

Peanut Butter Hummus Frequently Asked Questions

• Is this recipe gluten free? Yes!
• Is this recipe vegan? Yes!
• How can I make this peanut butter hummus nut free? You can use sun butter instead of peanut butter, or tahini paste if you can handle seeds.
• Do I really need to boil the chickpeas? That step is totally optional but it really does make a difference in how creamy your hummus is.
• Can I adjust the seasonings to my liking? Of course! Feel free to add less or more of any of the seasonings listed.
• Can this hummus recipe be frozen? Yes, you can freeze hummus, although the texture and taste may be a bit different when thawed. Freeze in an airtight container for up to three months.
• How should I store my leftover hummus? Store in an airtight container in the refrigerator for about 5 days.

Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!

Looking For More Delicious Hummus Recipes?

Curry Cilantro Hummus

Roasted Carrot and Dill Hummus

Creamiest Hummus Ever!

Black Bean Hummus

Roasted Broccoli and Lemon Hummus

Peanut Butter Hummus

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• Author: She Likes Food
• Total Time: 35 minutes
• Yield: 10-12 1x
• Diet: Vegan

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Description

This Peanut Butter Hummus is creamy, flavorful and great for adding to wraps, sandwiches, salads and more!

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Ingredients

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• 2 cans chickpeas
• 1/4 teaspoon baking soda
• 1/2 cup creamy peanut butter, sugar free is best
• 3 cloves garlic
• 1 teaspoon freshly grated ginger
• 1 spoonful chili paste, or desired amount
• 1 tablespoon olive oil
• 2 teaspoons tamari
• Juice of 2 limes, or lemons
• 1/2 teaspoon cumin
• 1 teaspoon salt, or more to taste
• Ice water
• For garnish: toasted sesame oil, roasted peanuts, cilantro

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Instructions

1. Prepare the chickpeas, this step is optional, but I like to boil my chickpeas before adding to the hummus.  This makes them soft and warm, which helps create a super creamy hummus.  I like to boil them with a small amount of baking soda because the baking soda helps break down the chickpea skins.  I then drain and rinse the chickpeas and pick out any visible skins that have come off the chickpeas.
2. Next, add the peanut butter, garlic, ginger, chili paste, lime juice, tamari, olive oil, cumin and salt to a food processor and bend until mixture is smooth and the garlic and ginger have all been blended up.
3. Add in the chickpeas and turn on the food processor again.  Slowly add in the ice water until your desired hummus consistency is reached.
4. Lastly, taste your hummus and adjust any flavors needed.  You may want to add extra garlic, salt, etc…  Add hummus to a bowl and garnish with toasted sesame oil, roasted peanuts and cilantro, if desired.

• Prep Time: 15 mins
• Cook Time: 20 mins
• Category: Dip, Vegan
• Method: Stovetop, Food Processor
• Cuisine: American