This Thai Peanut Hummus dip was created with the Peanut Bureau and will become your favourite hummus recipe. It’s sweet, tangy, nutty and spicy and is totally gluten free, vegan and super healthy.
I’ve always been a hummus lover. I slather it on chicken breasts, pizza, quesadillas and in burgers. But hummus doesn’t always have to mean the classic chickpeas + tahini + lemon + garlic + oil combination. Why not shake things up with some exotic flavours? That was the inspiration for this Thai Peanut Hummus Dip.
How to Make Thai Peanut Hummus Dip
I love Thai flavours. I actually recently shared a recipe for amazing chicken satay that will literally blow your mind. So when I started thinking about making Thai Peanut Hummus dip, my mouth automatically started watering.
This recipe starts with your usual hummus base- chickpeas, but instead of tahini (which is essentially sesame butter), I use my go-to breakfast staple; natural peanut butter. I love the nutty sweetness and body it gives this dip, especially with a squirt of spicy sriracha, a little sweet coconut sugar, and the zing of lime juice in there.
This Thai Peanut Hummus dip is a great healthy snack that’s perfect for bringing to summer cookouts, BBQs or potlucks. I love that peanuts provide a satisfying trio of protein, fibre and healthy fats to keep me fuller longer and that this recipe is totally vegan, dairy free and gluten free. In other words, it’s ideal for a crowd with multiple dietary restrictions.
Have you tried putting a twist on a classic with my Thai Peanut Hummus dip? What are some of your favourite flavour combinations that you would love to see in a hummus? Leave me a comment below and I’ll get experimenting!
Thai Peanut Hummus Dip | Gluten Free, Vegan, Healthy
- Salted peanuts finely chopped
- 1 green onion sliced on a bias
- 2 tbsp cilantro leaves
- Sriracha if desired
- In a food processor, puree the dip ingredients until smooth. Transfer to a serving bowl.
- Top with peanuts, green onion, cilantro and an extra drizzle of sriracha, if desired. Serve with fresh cut veggies or baked pita chips.
Disclosure: This recipe was made in paid partnership with the Peanut Bureau, however, all opinions are genuine. This post may contain affiliate links. If you purchase from the link, I make a small commission that adds no cost to you, but helps me pay for my blog! Thanks for your support.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.