5-Minute Peanut Butter Hummus
A smooth and creamy peanut butter hummus that’s high in protein, rich in fiber, and ready in under 10 minutes. Perfect for dipping, spreading, or adding to sandwiches, this simple plant-based snack is versatile, satisfying, and full of wholesome flavor.
Equipment
- 1 Food processor or high-speed blender
- 1 Measuring Cup
- 1 Tablespoon measuring spoon
- 1 knife
- 1 Citrus juicer (optional)
Ingredients
- 1 can 15 oz chickpeas, drained
- 2 tablespoons peanut butter or sunflower seed butter for nut-free option
- Juice of 1 lemon about 2 tablespoons
- 1 large garlic clove
- 1 tablespoon olive oil plus extra if needed
- ½ teaspoon salt
- 2 tablespoons water
- Optional add-ins: cumin paprika, bagel seasoning, cayenne pepper, roasted red peppers, or fresh herbs
Instructions
- Prepare the Chickpeas: Begin by draining a 15-ounce can of chickpeas. Rinse them thoroughly under cold running water to remove any excess sodium or canning liquid, which can sometimes give a metallic taste. Set the chickpeas aside in a strainer to allow excess water to drain. This step ensures your hummus has a smooth, creamy texture without being watery.
- Juice the Lemon: Cut one fresh lemon in half. Using a citrus juicer or your hand, squeeze out the juice, making sure to remove any seeds. The fresh lemon juice adds bright acidity, balancing the richness of the peanut butter and chickpeas. Measure about 2 tablespoons if you prefer exact proportions, but you can always adjust to taste.
- Prepare the Garlic: Peel one large clove of garlic. For a milder garlic flavor, you can lightly smash the clove before adding it to the blender. Garlic infuses the hummus with aromatic depth, enhancing the overall flavor profile while keeping the dip fresh and savory.
- Combine Ingredients in a Food Processor: Add the drained chickpeas, 2 tablespoons of peanut butter, freshly squeezed lemon juice, garlic clove, 1 tablespoon of olive oil, ½ teaspoon salt, and 2 tablespoons of water into a food processor. The olive oil adds silkiness and richness, while the water helps the mixture blend smoothly.
- Blend Until Smooth: Turn on the food processor and blend the ingredients until you achieve a creamy, uniform consistency. Stop occasionally to scrape down the sides with a spatula, ensuring that no chickpeas or peanut butter stick to the edges.Depending on your texture preference, you can blend for 2–5 minutes for extra creaminess.
- Adjust Consistency: If the hummus appears too thick or stiff, add a small drizzle of olive oil or an extra tablespoon of water. Blend again briefly until the desired creamy texture is achieved. The goal is a smooth, spreadable hummus that isn’t too runny but still soft enough for dipping.
- Add Optional Flavors: For extra flavor, sprinkle in optional spices like cumin, paprika, or cayenne pepper, or add roasted red peppers or fresh herbs. Blend briefly to incorporate evenly. Taste and adjust seasoning, adding more salt, lemon juice, or spices according to your preference.
- Transfer and Store: Spoon the hummus into an airtight container. Smooth the top with the back of a spoon for a polished presentation. Store in the refrigerator for up to one week. The flavors will deepen over time, making it even more delicious the next day.
- Serve and Enjoy: Serve your peanut butter hummus as a dip with fresh vegetables, crackers, or pita bread. It also works wonderfully as a sandwich spread, salad topping, or snack for meal prep. Garnish with a drizzle of olive oil, a sprinkle of paprika, or fresh herbs to make it visually appealing and extra tasty.
Notes
- Nut-Free Option: Substitute peanut butter with sunflower seed butter for a nut-free version without compromising creaminess.
- Adjust Texture: Add more olive oil or water gradually to achieve a smoother, spreadable consistency.
- Flavor Variations: Enhance flavor with cumin, paprika, cayenne, roasted red peppers, or fresh herbs.
- Freshness Tip: Use fresh lemon juice and garlic for the brightest flavor.
- Serving Size: Approximately 3 tablespoons per serving; adjust depending on usage.
