Searching for a healthy vegan snack? Then look no further than this delicious Peanut Butter Hummus. We’ve swapped the tahini for PB which gives it an extra crunchy flavour hit – perfect for lunch boxes, mid-afternoon snacks and elegant enough for an evening soiree! Dig in!
Serves: enough for a party of 10
800g chickpeas (2 cans)
1 clove garlic (peeled)
60mL olive oil
6 tbsp. FUEL10K smooth peanut butter
3 tbsp. lemon juice (or more as needed)
2 tsp. sea salt flakes (or 1 teaspoon pouring salt)
2 tsp. ground cumin
5 tbsp. greek yoghurt
2 tbsp. peanuts (finely chopped)
1 tsp. smoked paprika (to serve)
1. Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
2. Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
3. Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
4. On serving, mix the chopped peanuts with the paprika and sprinkle on top