Adding peanut butter to hummus is a real game changer. Traditionally made with tahini, homemade hummus is a delicious dip that the whole family can enjoy. Whether you're out of tahini or you can't find any, making peanut butter hummus adds a different flavour that you'll want to make time and time again.
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Hummus without tahini
If you're wondering what you can substitute for tahini in hummus, this is the recipe for you.
Whether you don't like tahini, can't find it where you live or have an intolerance to sesame, substituting a nut butter like peanut butter is a delicious alternative.
Almond butter and cashew butter are also delicious or try sunflower seed butter for an allergy-friendly alternative.
Why is tahini added to hummus?
Tahini is a thick paste made from sesame seeds. It's a traditional ingredient in hummus and adds a delicious flavour.
Sesame seeds also contain a range of nutrients, including B vitamins, calcium, copper and magnesium, as well as protein and fibre.
Most big supermarkets now stock tahini paste but if you want (or need) to use something else in your hummus peanut butter is a good alternative.
Why bother making your own hummus?
Because it tastes SO much better, that's why.
If you've tried making your own hummus and been disappointed then chances are you didn't use enough lemon juice, olive oil or salt. Getting the balance of salt, fat and acid (yes I have been reading Samin Nosrat's book - Salt, Fat, Acid, Heat*) right is the key to perfect homemade hummus.
I also like to add a little cold water to my homemade hummus. This helps to make it the right consistency without adding a lot of extra olive oil.
Ingredients for peanut butter hummus
For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.
A standard sized tin of chickpeas (400g) drained and rinsed is perfect for this recipe. Why not save the water from the tin (known as aquafaba) and make a vegan pavlova?
Used instead of tahini in this hummus recipe, the peanut butter adds a delicious flavour plus an extra dose of veggie protein. I opt for a brand of peanut butter without added salt and sugar to keep my family's diet as healthy as possible. You can use either smooth or crunchy depending on the consistency you prefer.
The acid in the lemon, combined with the other ingredients, adds a perfect balance to this dish. I recommend that you use fresh lemon juice rather than from bottled if possible.
While it is possible to make oil free hummus, I like to add a tablespoon of good quality olive oil for flavour.
If you are making this hummus for a baby or young child then you can leave the salt out. Or try my homemade hummus for babies recipe. However, it does taste a lot better with salt added. I prefer to use sea salt for my hummus.
Not essential but I like to add a little water while blending to get the perfect consitency.
What to serve with hummus
This peanut butter hummus makes a delicious snack served with vegetable sticks, pitta bread, breadsticks, rice cakes or crackers.
However, you can serve it with other dishes to make more of a mezze meal, or in a wrap with salads and/or falafels for a more filling meal.
It's also perfect for scooping up with these homemade tortilla chips.
How to store hummus
Transfer to an airtight container and store in the fridge for up to three days.
Can you freeze peanut butter hummus?
Yes. As soon as it's made transfer your homemade hummus to a freezer-proof container. Leave a little space at the top for the hummus to expand while it freezes and attach a label with the recipe name and date.
Freeze for up to three months. When you're ready to eat it, defrost in the fridge overnight.
MORE DIP RECIPES YOU MIGHT LIKE
If you love this peanut butter hummus you might like some of my other dip recipes:
How to make peanut butter hummus
If you've made this recipe please a star rating and comment below. Thank you!
Please do not reproduce this recipe without permission.
Peanut butter hummus
- 240 g cooked chickpeas (one standard 400g UK tin), drained and rinsed
- 3 tablespoons peanut butter
- 1 tablespoons lemon juice
- 1 tablespoons olive oil
- Pinch salt or to taste*
- 3 teaspoons cold water
- handful toasted pine nuts or seeds
- Place the chickpeas into a food processor with 3 tablespoons of peanut butter, 1 tablespoon lemon juice, 1 tablespoon of olive oil and a pinch of salt.
- Process until smooth, stopping a couple of times to scrape the sides down.
- Add cold water, a teaspoon full at a time, while processing, until you have the consistency you like.
- Taste and adjust the salt to your own taste.
- Transfer to a bowl or plate and drizzle with a little olive oil. Top with toasted pine nuts or seeds if liked.
- *Leave salt out for babies and young children.
- Nutritional information is approximate and is intended as a guide only.
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