This recipe combines two of my all time favourite things – peanut butter and hummus. Whilst my classic creamy hummus recipe uses tahini, I’ve switched it up in this variation and swapped it for mani life deep roast peanut butter, so there’s no longer a toss up between hummus or pb on your rice cakes. You still get the creaminess of classic hummus with added peanut butter chunks and an amazing depth of flavour which is so moreish. It’s perfect slathered on a homemade veggie burger, rice crackers, with veggie crudites or simply enjoyed by the spoonful!
- 1 x 400g can chickpeas
- 3 tbsp mani life deep roast (or crunchy peanut butter of choice)
- 3 tbsp extra virgin olive oil
- 1 tsp cumin
- juice of a lemon
- 3 tbsp water
- Add the lemon juice, olive oil, half of the peanut butter and cumin to the blender.
- Drain and rinse your chickpeas, place them onto a large kitchen towel and gently pat dry.
- Start adding the chickpeas to the blender, removing the skins as you go (optional, but it makes the hummus a lot creamier).
- Blend until you reach your desired consistency. Then stir through the remaining peanut butter until fully combined.
- Serve and enjoy! Store any leftovers in an airtight container in the fridge for up to 3 days (if you can make it last that long!)
If you make this, don’t forget to tag me on Instagram @nourishingyas x