Peanut Butter Hummus Recipe

Name: Peanut Butter Hummus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 15-ounce cans chickpeas (garbanzo beans); 1 garlic clove, peeled; 3-5 tablespoons regular olive oil; 1/3 cup creamy peanut butter; 3 tablespoons lemon juice, or more as needed; 2 teaspoons kosher salt or 1 teaspoons table salt, or to taste; 2 teaspoons ground cumin; 1/4 - 1/3 cup Greek yogurt; 2 tablespoons peanuts, finely chopped, to serve (optional); 1 teaspoon smoked paprika, to serve (optional); breadsticks, mini pitas, crackers, tortilla chips, to serve (optional)

Servings: persons

2 x 15-ounce cans chickpeas (garbanzo beans)
1 garlic clove, peeled
3-5 tablespoons regular olive oil
1/3 cup creamy peanut butter
3 tablespoons lemon juice, or more as needed
2 teaspoons kosher salt or 1 teaspoons table salt, or to taste
2 teaspoons ground cumin
1/4 - 1/3 cup Greek yogurt
2 tablespoons peanuts, finely chopped, to serve (optional)
1 teaspoon smoked paprika, to serve (optional)
breadsticks, mini pitas, crackers, tortilla chips, to serve (optional)

1
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.
2
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.)
3
Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
4
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.
5
Makes enough for a party of 10

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 x 15-ounce cans chickpeas (garbanzo beans), 1 garlic clove, peeled, 3-5 tablespoons regular olive oil, 1/3 cup creamy peanut butter, and more.

Yes, Peanut Butter Hummus falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peanut Butter Hummus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions