Best Peanut Hummus Recipes

HUMMUS WITH PEANUT BUTTER

Steps:

• Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
• Blend until smooth.
• Transfer to serving bowl.
• Drizzle olive oil over the mixture and sprinkle with paprika and parsley.

PEANUT BUTTER-CHOCOLATE HUMMUS

Steps:

• Combine chickpeas, peanut butter, cocoa powder, maple syrup, dates, soy milk, vanilla extract, and cinnamon in a food processor until creamy. Transfer to an airtight container and refrigerate 1 to 2 hours. Serve chilled.

PEANUT BUTTER AND JELLY HUMMUS

Steps:

• In your food processor or blender combine everything except for the jam and process until really smooth. Depending on your beans and pb you might need to add a tad more or less liquid to this.
• Stir in jam and refrigerate until ready to serve. This is great with fruit and cookies.

NIF'S HUMMUS (WITH TAHINI OR PEANUT BUTTER)

Steps:

• In food processor, mince garlic.
• Add all other ingredients (except the garnish!) and process until smooth, about 1 to 2 minutes.
• Garnish with optional items.

BOILED PEANUT HUMMUS WITH COUNTRY BACON AND FETA CHEESE

Steps:

• For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.
• Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.
• Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.
• For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus!

PEANUT BUTTER HUMMUS

Steps:

• Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt, and cumin into a food processor and blitz to a knobbly puree. Add 1/4 cup of the Greek yogurt and process again; if the hummus is still very thick, add another 1-2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.) Taste for seasoning, adding more lemon juice and salt if you feel it needs it. On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit. Makes enough for a party of 10

PEANUT BUTTER-CHOCOLATE HUMMUS

Steps:

• Process all ingredients except chocolate and nuts in food processor until smooth.
• Refrigerate 1 hour.
• Melt chocolate as directed on package; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to drizzle chocolate over hummus.
• Sprinkle with nuts.

THAI PEANUT HUMMUS

Steps:

• Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey/maple syrup/agave, and salt and pepper to taste into a food processor. Process until broken up. Scrape the sides with a spatula as needed.
• With the motor running, drizzle in olive oil and ice water. This will help the mixture come together and get super-smooth!
• Once the hummus is processed to your desired texture, taste and adjust seasoning as necessary.
• Mix in peanuts, green onions, and cilantro with a spatula. Serve with tortilla chips and a squeeze of lime.
• Notes:.
• Depending on your heat preferences, add in as much or as little Sriracha to your taste.
• Add more ice water for a thinner hummus.

SWEET POTATO PEANUT BUTTER HUMMUS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper; add sweet potatoes.
• Bake in the preheated oven until potatoes are softened, about 40 minutes. Remove from oven and allow to cool, about 5 minutes.
• Place sweet potato chunks, chickpeas, peanut butter, lime juice, olive oil, paprika, cayenne pepper, cumin, and salt into a blender; puree until smooth.

PEANUT BUTTER AND JELLY HUMMUS

Steps:

• 1. Combine everything but jelly in food processor.
• 2. Process until smooth.
• 3. Stir in jelly and refrigerate until ready to serve.
• 4. Enjoy!

BOILED PEANUT HUMMUS

Steps:

• Process first 7 ingredients in a food processor until corsely chopped, stopping to scrape down sides.
• With processor running, pour olive oil through food chute in a slow, steady stream, processing until mixture is smooth.
• Stir in up to 5 tbsp water, 1 tbsp at a time for desired spreading consistency.
• Garnish, if desired.
• Serve with pita rounds or pita chips.

PEANUT HUMMUS

Steps:

• Bring water and peanuts to a boil in a saucepan; reduce heat to low and simmer until peanuts are soft, about 30 minutes. Blend peanuts and water with a hand blender until smooth; add more water, if necessary, to reach desired consistency. Continue blending and add onion, peanut butter, and garlic; season with salt.
• Transfer mixture to a serving dish and sprinkle with chipotle powder.

PEANUT HUMMUS WITH FRUIT & VEG STICKS

Steps:

• Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.