Peanut Hummus Recipes

PEANUT HUMMUS WITH FRUIT & VEG STICKS

Peanut hummus with fruit & veg sticks image

This healthy, nutty dip, with tahini and smoked paprika, is perfect for spreading - eat with apple slices and vegetables for a quick lunch or snack

Provided by Sara Buenfeld

Categories Buffet, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 9

Ingredients

380g carton chickpeas
zest and juice 0.5 lemon (use the other 1/2 to squeeze over the apple to stop it browning, if you like)
1 tbsp tahini
0.5-1 tsp smoked paprika
2 tbsp roasted unsalted peanuts
1 tsp rapeseed oil
2 crisp red apples , cored and cut into slices
2 carrots , cut into sticks
4 celery sticks, cut into batons lengthways

Steps:

Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.

Nutrition Facts : Calories 336 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 16 grams sugar, Fiber 13 grams fiber, Protein 15 grams protein, Sodium 0.8 milligram of sodium

PEANUT BUTTER-CHOCOLATE HUMMUS

Peanut Butter-Chocolate Hummus image

This is my new addiction. I eat it on toast with banana or after dinner like ice cream. It can be served with sliced fruit or with cinnamon pita chips. I often just opt to eat it by the spoonful.

Provided by Adam Mattessich

Categories Appetizers and Snacks Dips and Spreads Recipes Fruit Dip

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 (15 ounce) can chickpeas, drained and rinsed
3 tablespoons unsweetened peanut butter
2 tablespoons unsweetened cocoa powder
3 tablespoons maple syrup
2 Medjool dates
1 tablespoon unsweetened soy milk, or more as needed
1 tablespoon vanilla extract
1 teaspoon cinnamon

Steps:

Combine chickpeas, peanut butter, cocoa powder, maple syrup, dates, soy milk, vanilla extract, and cinnamon in a food processor until creamy. Transfer to an airtight container and refrigerate 1 to 2 hours. Serve chilled.

Nutrition Facts : Calories 142.1 calories, Carbohydrate 20.6 g, Cholesterol 0 mg, Fat 4.9 g, Fiber 3.4 g, Protein 4.8 g, SaturatedFat 1.1 g, Sodium 179.7 mg, Sugar 7.1 g

HUMMUS WITH PEANUT BUTTER

Hummus With Peanut Butter image

I know, I know! There are 183 hummus recipes! But none have peanut butter in them. I got this from a nutritionist who's (now grown) children would only eat hummus if she used peanut butter instead of tahini. I like it this way rather than the tahini way. Try it. You'll be pleasantly surprised! I put the olive oil right in the blender instead of drizzling on afterwards. Then I eat it with Kashi TLC crackers right out of the container.

Provided by WI Cheesehead

Categories Lunch/Snacks

Time 5m

Yield 2 Tablespoon, 20 serving(s)

Number Of Ingredients 8

Ingredients

2 cups canned garbanzo beans or 2 cups cooked garbanzo beans, drained
1/3 cup natural creamy peanut butter
1/4 cup lemon juice
1 teaspoon salt
2 garlic cloves, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

Steps:

Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
Blend until smooth.
Transfer to serving bowl.
Drizzle olive oil over the mixture and sprinkle with paprika and parsley.

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