Peanut Butter Hummus


Peanut Butter Hummus


  • 800 Grams Chickpeas (2 cans)
  • 1 Clove Garlic, peeled
  • 60 ml Olive Oil
  • 6 tbsp 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)
  • Pitta Breads


  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.
  3. Taste for seasoning, adding more lemon juice and salt if you feel it needs it.