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