Peanut Cilantro Hummus

This recipe for Peanut Cilantro Hummus has a chickpea base and beautiful, bold Asian flavors that make it truly unique and surprisingly delicious. This dip will wake up your taste buds and level up your snack platters!

If your family is anything like mine, weekend eating turns into a snack fest. We end up scheduling so many activities on Saturday and Sunday that making elaborate meals just sounds exhausting. I love setting up “grazing boards” with crackers, crudites, olives, pickles, and dips for everyone to munch on. Hummus is always a centerpiece on these boards and I love to experiment with fun flavor variations on this classic spread.

Hummus with a fun Asian-style twist.

Just like classic hummus, chickpeas are the base for this recipe, but that is where the similarities end. This recipe uses bold Asian ingredients like sesame oil, rice vinegar, and chili oil to pack in a ton of flavor. Peanut butter and tahini provide a wonderful creamy texture, and fresh cilantro adds bright herbal notes to this unique take on hummus.

How to make a perfect hummus.

I highly recommend using a food processor to make homemade hummus. A high-speed blender will also work, but it can be tough to achieve a perfect creamy texture because there is less surface area for the blades to whip all the ingredients. With any hummus recipe, as you blend the ingredients, feel free to add extra water if the mix seems too thick.

There is a bit of spice to this recipe with the chili oil and cayenne. Either or both of these items can be eliminated if you are spice-averse.

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Peanut Cilantro Hummus

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Dips – Asian/American

By Amy – Serves: 4+

Prep Time: 5 minutes – Cooking Time: 5 minutes – Total Time: 10 minutes

Chickpea hummus made with classic Asian flavors.

Ingredients

• 1 can chickpeas, drained
• 2 cloves garlic, chopped
• 1/4 cup rice vinegar
• 1/4 cup water
• 1/3 cup natural peanut butter
• 1/3 cup fresh cilantro leaves
• 3 tbsp tahini
• 1 tbsp coconut aminos
• 1/2 tsp chili oil
• 3 tbsp toasted sesame oil
• pinch of cayenne

Instructions

1

Combine chickpeas, garlic, rice vinegar, and water in a food processor. Pulse until pureed, about 1 minute.

2

Add peanut butter, cilantro, tahini, coconut aminos, and chili oil to the processor and pulse until well combined.

3

Finally, with the machine running, slowly add in the sesame oil.

4

Garnish with cayenne and extra chopped cilantro.

Notes

This dip can be made in a high-speed blender, but works best with a food processor.