Peanut butter hummus
Deliciously creamy, this peanut butter hummus is a great alternative to hummus made with tahini. Perfect for spreading or dipping. Vegan.
Equipment
- Food processor
- Rubber spatula
- Measuring spoons
Ingredients
- 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
To serve
- handful toasted pine nuts or seeds
Instructions
- 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.
To serve
- Transfer to a bowl or plate and drizzle with a little olive oil. Top with toasted pine nuts or seeds if liked.
Notes
- *Leave salt out for babies and young children.
- Nutritional information is approximate and is intended as a guide only.