Description
This Peanut Butter Hummus is creamy, flavorful and great for adding to wraps, sandwiches, salads and more!
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Add in the chickpeas and turn on the food processor again. Slowly add in the ice water until your desired hummus consistency is reached.
- 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
