Peanut Butter Hummus
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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202 Calories
15 g Carbs
6 g Protein
13 g Fat
Total Time
6 servings

Breaking from tahini tradition, peanut butter infuses this hummus with a flavor that will appeal to all the generations in your household. Possible dippers range from baby carrots and apple wedges to pretzels and baked tortilla chips. You can also use the hummus as a sandwich spread, or whisk some of the hummus with oil and vinegar to make a creamy salad dressing. Going the extra mile to simmer your canned chickpeas with baking soda helps break down the chickpeas to give you creamier hummus.


  • 1 can drained chickpeas, canned
  • ½ tsp baking soda
  • ⅓ cup natural peanut butter
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tsp honey
  • 1 clove garlic, minced
  • 1 tsp paprika
  • ½ tsp cumin
  • ¼ tsp table salt


  1. Place chickpeas in a medium saucepan and add the baking soda. Add enough water to cover the chickpeas by about 2 inches, then bring the mixture to a boil over high heat. Reduce heat to medium low, cover, and continue cooking for about 20 minutes or until chickpeas are very soft. Drain the chickpeas in a colander and run cool water over them for about 30 seconds.
  2. Place chickpeas and remaining ingredients in a food processor and blend until very smooth. To create a creamier texture, blend in cold water 1 tablespoon at a time.