Description
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.
Ingredients
Scale
- 1 × 400g (14 oz) can chickpeas, drained (liquid reserved*)
- 2 cloves garlic
- ¼ cup peanut butter
- Juice of ½ lemon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½–1 teaspoon salt, to taste
- 1/3 cup reserved chickpea liquid*
Instructions
- Drain the chickpeas, reserving the liquid (aquafaba).
- Add the chickpeas, peanut butter, garlic, lemon juice, cumin, coriander, and salt to a food processor or high-speed blender. Pour in 1/3 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.
- 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.
- Spoon into a bowl and top with fresh herbs, roasted peanuts, a sprinkle of cumin, and a drizzle of olive oil.
Notes
- Store in an airtight container in the fridge for up to 5 days. Drizzle with olive oil before sealing for extra freshness.
- Prep Time: 5 minutes
- Category: Dip, snack
- Method: Blend
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 128
- Sugar: 0.6g
- Fat: 5.4g
- Saturated Fat: 0.7g
- Carbohydrates: 11.4g
- Fiber: 3.5g
- Protein: 5.7g