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Thai Peanut Hummus
Print Recipe
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
mins
Total Time
10
minutes
mins
Servings
10
-12
Calories
107
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:
107
kcal
|
Carbohydrates:
12
g
|
Protein:
4
g
|
Fat:
5
g
|
Fiber:
3
g
|
Sugar:
1
g