Peanut Butter Hummus

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Delicious peanut butter hummus made without sesame seeds! The perfect snack to pair with veggies, crackers, or pita chips — or use it as a spread or sauce for extra flavour.

Peanut butter hummus in a bowl topped with peanuts, herbs, sesame seeds and crostini on the side.

Trust me when I say homemade hummus is 1000x better than store-bought, and this peanut butter hummus might just be the best ever. If you or your little one are allergic to sesame seeds like my son, don’t worry — I’ve perfected this recipe so you won’t miss the tahini at all.

It’s creamy, nutty, and perfectly balanced, the kind of dip you’ll want to put on everything. Add it to your next girl’s night charcuterie board, spread it on sandwiches or wraps, or honestly, just grab a spoon and dig in.

Peanut hummus in a bowl topped with peanuts, herbs, sesame seeds and crostini on the side.

Ingredients You’ll Need

You only need 7 simple ingredients to make this peanut butter hummus:

Chickpeas: Drained, but keep the liquid (aquafaba) — it helps make the hummus extra creamy.
Garlic: Two big cloves for a bold kick. Garlic powder works too if that’s what you have.
Peanut butter: Use a natural version made from 100% peanuts (and salt). It gives the hummus a rich, nutty flavor and smooth texture.
Lemon: The juice of half a lemon adds brightness and tang. You can use white vinegar instead, though it will taste slightly different.
Seasonings: Ground coriander, cumin, and salt for warmth and depth.
To garnish: Fresh herbs, a drizzle of olive oil, roasted peanuts, and a sprinkle of cumin.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Peanut Butter Hummus

Prepare the chickpeas: Drain the chickpeas, reserving the liquid (aquafaba).

Blend: Add the chickpeas, peanut butter, garlic, lemon juice, cumin, coriander, and salt to a food processor or high-speed blender. Pour in about ¼ cup of the reserved chickpea liquid to help thin it out as needed. Blend for 2–3 minutes, stopping to scrape down the sides of the bowl until smooth and creamy.

Adjust + add ice: Taste and adjust the seasoning if needed. Then drop in an ice cube and blend again — this helps keep the hummus fresh and gives it a light, fluffy texture.

Plate up: Spoon into a bowl and top with fresh herbs, roasted peanuts, a sprinkle of cumin, and a drizzle of olive oil.

Recipe Variations

White Beans: Substitute navy beans (great northern beans) or cannellini beans for chickpeas to create a white bean hummus.
Garlic: Increase the amount of garlic for a stronger flavour. Roasted garlic can also be used for a milder, sweeter taste.
Spicy: Enhance the dip with red chilli flakes or cayenne powder for a spicy kick. Adjust the quantity to suit your preferred level of heat.

Peanut butter hummus in a bowl topped with peanuts, herbs, sesame seeds and crostini dipped in.

Serving Suggestions

As a spread: The perfect thick, creamy layer for Spinach Feta Salmon Burgers, Chickpea Patties, sandwiches, pita bread, or toast.
As a dip: Pair it with fresh veggies, Sunflower Seed Crackers, flatbread, or Chickpea Crackers for a nourishing snack.
As a dressing or sauce: Whisk in a little olive oil and vinegar to turn it into a creamy salad dressing or drizzle for bowls.
To pile: Top your hummus with charred vegetables like Roasted Broccoli & Potatoes, or Sesame Roasted Butternut Squash & Sweet Potatoes for a light, satisfying vegan meal.

How to Store

This hummus with peanut butter is perfect for making ahead, as its flavour actually improves over time. Transfer it to an airtight container and refrigerate for up to 5 days. For extra freshness, drizzle a thin layer of olive oil over the top before sealing.

Recipe FAQ

Can I use a different type of legume?

Yes! You can make this hummus with other legumes such as white beans, lentils, or even black beans. Each will give a slightly different flavour and texture, but all work beautifully with the peanut butter base.

How do I make hummus with dried chickpeas?

Soak the dried chickpeas in boiling water for 20–30 minutes, then simmer until tender — this usually takes 40–50 minutes. Drain and cool before blending into your hummus.

Can I freeze hummus?

Absolutely! Transfer the hummus to a freezer-safe container, leaving a little space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving, and give it a quick stir to bring back its creamy texture.

Peanut hummus in a bowl with crostini dipped in.

More Dip Recipes

Incredible Kidney Bean Hummus

High Protein Hummus

Dill Pickle Hummus

Roasted Broccoli Hummus

If you try this peanut butter hummus recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.