This easy recipe for Thai Peanut Hummus is a delicious take on the classic creamy snack but with a Thai twist. Peanut butter adds a smooth, rich taste while classic ingredients like tahini, chickpeas, and garlic take this homemade hummus to the next level ! Completely gluten free and dairy free.
New favorite recipe on the blog ALERT!!!!
Ring the alarm because this thai peanut hummus is literally one of the best things you will ever put in your mouth. The creamy combination of peeled chickpeas and tahini, plus the extra added smoothness from peanut butter make this hummus rich and bold, while still being a light dish.
I’ve always been a big fan of anything with a Thai dishes and find myself gravitating towards ordering anything that comes with a peanut sauce or making my Thai Red Vegetable Curry.
And since hummus is one of my favorite things to make because I truly believe that nothing is better than homemade hummus, I knew I wanted to whip up a version inspired by my favorite flavors.
How do you make Thai Peanut Hummus?
It’s so easy to make too, all you need to do is just throw everything into a food processor and blend.
Hummus is flexible too and you can really make it however creamy you would like, with different consistencies, toppings and you can eat it with so many different things too.
This one is by far my favorite homemade hummus recipe but I have some other good ones too, like my lemon garlic hummus which is on my blog, and my sweet potato hummus (or pumpkin – both work) which is on my Instagram.
Do you need to peel your chickpeas?
No, you don’t need to and yes I do sit there and individually peel each one over the sink. I actually really don’t mind doing this, in fact it forces me to slow down, put on a podcast, and zone out for ten minutes.
There are other ways to get the skin off of chickpeas, including throwing your canned chickpeas into water on the stove and bringing them to a boil for ten minutes.
The skins will naturally float off and although it may not happen to every single chickpea, a good amount of them will have come off.
I find that even boiling your chickpeas ahead of time creates a warm, smoother hummus than ever before, but this step is totally optional.
What’s in this hummus recipe?
There are several delicious ingredients in this hummus recipe that make it so good. We obviously start with chickpeas, but we also add in peanut butter, tahini, sesame oil, olive oil, garlic, sriracha for heat, and a little honey.
Every ingredient plays a part in making this Thai peanut hummus truly one of the best most decadent hummus dishes you will ever have.
I know for a fact that you will enjoy this recipe!
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- 1 – 15oz can chickpeas, drained and rinsed (I peel mine for extra creaminess)
- 1/4 cup natural peanut butter, salted
- 1/2 tsp sesame oil
- 2 tbsp sriracha (or less for less spicy)
- 1/2 tsp minced garlic
- 1/4 cup tahini
- 1 tbsp honey
- 1 tsp fresh ginger or 1/4 tsp ground ginger
- 2 tbsps fresh lime juice
- 1/3 cup olive oil or avocado oil (or until desired consistency)
- salt to taste
- Crushed peanuts, cilantro, more sriracha, squeeze of lime for topping
- Drain + rinse chickpeas, peel if desired * see note above for another peeling method.
- In a food processor, process chickpeas, peanut butter, sesame oil, and sriracha.
- Blend scraping down sides as needed.
- Add in garlic, tahini, honey, ginger, and lime juice.
- While blending, add in olive oil until creamy.
- Add salt to taste.
- Pour into bowl and garnish with toppings.
- Enjoy with pita, veggies, pretzels, etc!
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