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Peanut Butter Hummus

Peanut Butter Hummus

Homemade hummus is delicious and very easy to make - you can easily whip something up in 10 minutes.  Hummus is so versatile that it can be added to almost anything you eat. I enjoy it in my sandwich, salads, or as a little side next to my dinner. But my favorite of course is using it as a dip for Nordic Crisps.  

Traditional hummus ingredients include tahini, which is made of sesame paste. This is something that I rarely have on hand, so when I found this recipe by Mackenzie Burgess from Cheerful Choices I was thrilled.

Her recipe can easily be adapted to your preference, and I substitute the peanut butter with sunflower butter as my son is allergic to peanuts. Mackenzie loves adding a ½ tsp cumin and I couldn’t agree more. She also suggests that you can add herbs or roasted peppers.

For presentation: We use a spoon to stir the hummus into a spiral, add a little olive oil on top, and finish it off a with sprinkle of smoked paprika, fresh parsley and some whole chick peas. Delicious! Our kids love it as much as we do.

Peanut butter hummus


  • 1 can (15 oz) chickpeas, drained
  • 2 tablespoons peanut butter (or substitute with sunflower butter)
  • 1 lemon, juiced or 2 tablespoons lemon juice
  • 1 large clove garlic
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 2 tablespoons water, plus more as needed
  • Additional spices or add-ins of choice (½ tsp cumin, ½ tsp paprika, pinch of cayenne pepper, 2 roasted red peppers, fresh chopped parsley, etc.)


  1. Combine all ingredients in a food processor and blend until smooth. If necessary, add more water to reach desired consistency.
  2. Store in an airtight container in the fridge for up to one week.