• Tracey Raye

Peanut Butter Hummus

Updated: Jan 31, 2020

This is officially my new favourite snack! I couldn't decide between peanut butter or hummus as a dip for my celery, so I decided to have both and ended up creating this beauty in the process.

Hummus is traditionally made using tahini which is a paste made from sesame seeds. Tahini is a great source of calcium and iron, while peanut butter provides lots of protein and magnesium. For this reason, if you are a big hummus fan like myself, its a great idea to diversify your nutrients by varying the type of ingredients you use. You can also get creative with the type of bean you use - for example, cannellini beans would work really well here too!

These also make a great after school or party snack to make for kids. You can top with more nuts as in the picture above or even raisins if you like something sweeter!


  • 2 cups cooked chickpeas

  • 2 tbsp peanut butter

  • 2 tbsp extra virgin olive oil

  • ¼ cup lemon juice

  • 1 garlic clove

  • 1 tsp salt (you might need less if your peanut butter is already salted)

  • ½ tsp cinnamon or cumin


  1. Drain and rinse your chickpeas.

  2. Add to the blender along with the rest of your ingredients and blend until you reach your desired consistency. Taste and adjust the salt/lemon/spice as desired.

  3. Store in a clean glass jar or airtight container and refrigerate (if it makes it that far!)

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