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  • Tracey Raye

Peanut Butter Hummus

Updated: Jan 31


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!

Ingredients:

  • 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

Method:

  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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