Go Back
+ servings
thai peanut hummus plated from above
Print

Thai Peanut Hummus

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. 
Course Snack
Cuisine American
Keyword Hummus
Prep Time 10 minutes
Total Time 10 minutes
Servings 10 -12
Calories 107kcal
Author Steph

Equipment

  • High powered blender or food processor

Ingredients

  • 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

Instructions

  • 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.

Notes

I have only tested this in a Vitamix blender.

Nutrition

Calories: 107kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Fiber: 3g | Sugar: 1g