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+ servings
thai peanut hummus plated from above

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


  • High powered blender or food processor


  • 1 540mL can chickpeas, drained and rinsed
  • ¼ cup cilantro
  • 1 clove garlic
  • 1 Tablespoon minced fresh ginger
  • 1-2 Tablespoons Red Thai Curry Paste
  • Juice of 1 lemon
  • 2 Tablespoons tahini
  • cup peanut butter
  • 1 tsp Salt
  • ¼ 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.


I have only tested this in a Vitamix blender.


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