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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
107
kcal
Author
Steph
Equipment
High powered blender or food processor
Ingredients
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
⅓
cup
peanut butter
1
tsp
Salt
¼
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