Thai Peanut Hummus is that perfect mid day snack. Made with simple ingredients, all in a blender, this version is quick to make, and perfect to pack for lunches or snacks.
Given the volume of hummus I consume, I was getting tired of the plain old stuff, and the rate I am going through it, it is far more cost effective to just whip a homemade batch.
If you have never made hummus before, you are in for a shock at how easy this comes together, and how well it holds up for a snack you can make once, and have all week.
It is seriously as simple as putting all the ingredients into a blender and letting ‘er rip.
I have a Vitamix blender and this whips up almost instantly… and oh so evenly smooth!
Pro tip – put the liquid ingredients in first. The lemon juice and the water. This helps it blend better.
What if I don’t have an high power blender?
No worries, you can blend this up in a food processor too. You will have stop the blending and scrape the sides a few times, but it is a great option.
Canned Chickpeas vs Dry Chickpeas
This ultimately comes down to preference and level of effort you want to put in.
I do prefer the taste of dry chickpeas, re hydrated in the instant pot (with this method), but when I am short on time and energy, I definitely use canned beans that I drain and rinse.
If you have tried canned chickpeas before and are now in the “I hate chickpeas club”, I urge you to try making them from dry. It is a very different – much better flavor!
What makes this hummus Thai Peanut flavor?
It is simple. Red Thai Curry paste, cilantro, and peanut butter, blended up with the typical ingredients you see with traditional hummus (chickpeas, tahini, and lemon).
Do I need the tahini?
Tahini is a sesame seed paste. It really does contribute the the flavor of hummus – it is a nutty flavor. I wouldn’t make hummus without it, but there are many hummus recipes that do omit it.
Once your Thai peanut hummus is made up, it stores in the fridge for up 7 days, and in the freezer for up to 4 months.
Mine is never around after 7 days, but I hear hummus freezes well!
What can I prep with Thai Peanut Hummus?
My default is to make veggie and hummus “kits”, or a bento box (like this Chicken Hummus lunch box on Project Meal Plan)
Ideas for your lunch box kits with hummus:
- Deli style turkey meat (which you can make at home in your Instant Pot!)
- Deli style roast beef (which you can make at home in your oven).
- Crackers – all the crackers!
- Grapes or any fruit!
- Veggies like carrots, cucumbers, and peppers!
- Pita bread dippers
If you add Thai Peanut Hummus to your meal plan, I want to see your version! Tag me @mealplanaddict on Instagram, or come post a photo in the Meal Plan Addict Community and inspire someone’s meal plan!
Thai Peanut Hummus
- High powered blender or food processor
- 1 540mL can chickpeas, drained and rinsed
- 1/4 cup cilantro
- 1 clove garlic
- 1 Tablespoon minced fresh ginger
- 1-2 Tablespoons Red Thai Curry Paste
- Juice of 1 lemon
- 2 Tablespoons tahini
- 1/3 cup peanut butter
- 1 tsp Salt
- 1/4 cup water
- Drain and rinse chickepas.
- Add all ingredients to high powered blender. Put the water and the lemon into the blender first.
- Blend until smooth, adding water 1 tablespoon at a time if your hummus is really sticky and not blending well.
- Transfer to airtight container and store up to 7 days or up to 4 months in the freezer.