Creamy Thai Peanut Hummus
This creamy Thai Peanut Hummus is easy to make and will be a crowd pleaser for your next appetizer. This creamy hummus has hints of peanut butter and curry and topped with crunchy peanuts and cilantro.
Tips To Make This Delicious Hummus:
- Soften your chickpeas by cooking them in a pot with a small amount of baking soda. This helps make them creamier when you use it in the food processor.
- Neutralize the garlic and lemon before mixing other ingredients. You don’t what the bite of the garlic to interrupt the flavor of your hummus. By letting the garlic and lemon sit for 5-10 minutes, the flavor of the garlic isn’t as biting but still present in the dish.
- Use good tahini! This actually makes a huge difference in the flavor and will create a creamy texture. This is my favorite one.
- Use cold water during mixing. This also contributes to a creamy, light texture.
Chickpeas: Canned Vs. Dried
Chickpeas come in a few forms: canned, dried, or bagged. ( I haven’t seen frozen, but it’s possible??)
They can create different textures of hummus based on what version you get.
Dried chickpeas:
- They have to be cooked longer to soften. I often use an Instant Pot to cook them to speed up the time.
- It can be challenging to get them the perfect consistency (not too soft, not too hard).
- The benefits: lower cost, produce a much bigger batch of chickpeas, and can create the BEST creamy hummus texture if cooked perfectly.
- The negatives: length of time to cook and the challenge of creating the ideal consistency for your hummus.
Canned chickpeas:
- Canned chickpeas are very convenient to make hummus!
- The benefits of using canned chickpeas: relatively inexpensive, quick & easy to use right away, can be transformed into different textures fairly easily
- The negatives: higher risk of BPA contamination, higher salt content (I recommend rinsing your chickpeas before use), higher cost compared to dried chickpeas
In this recipe I used canned chickpeas for the convenience and I soften them by cooking with baking soda for ~15 minutes. This softening creates a creamy texture for the hummus. I recommend if you use canned chickpeas to always do this before making your hummus.
What Creates the “Thai” Flavor
Thai flavors often incorporate of mix of sweet, savory, salty, and sour. In this dish, we are mostly going to incorporate savory and salty. Peanut butter is sometimes used in thai food to create a savory flavor. In some dishes it is combined with coconut milk to create a delicious sweet & savory sauce. In this recipe, we will use peanut butter to create a creamy, savory flavor. Crushed peanuts on top create a salty crunch. Curry powder (ginger, cumin, turmeric, and black pepper) is mixed into the hummus to also add a savory depth of flavor. You will love this delicious thai-inspired creamy hummus!
If you love hummus, you will also love my Creamy Pumpkin Hummus or Everything Bagel Hummus!
Creamy Thai Peanut Hummus
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Ingredients
- 1 can chickpeas rinsed and drained
- 1 tsp baking powder
- 2 Tbsp lemon juice
- 2 cloves minced garlic
- 2 tsp curry powder
- 1/4 cup peanut butter
- 1/4 cup tahini
- 1/2 tsp salt
- Pinch pepper
- 2-3 Tbsp COLD water
- Toppings optional: Crushed peanuts, Cilantro
Instructions
- In a medium saucepan, add chickpeas and baking powder and cover with water. Bring to boil and then turn to low and simmer COVERED for 15 minutes.
- Meanwhile, to a food processor add lemon juice and minced garlic. Allow to neutralize for at least 5 minutes.
- Add curry powder, peanut butter, tahini, salt, pepper and 2 Tbsp of cold water- MIX on high for 10 seconds. Scrape down sides. THEN add drained chickpeas and mix on high for 30 seconds, scrape down sides and add another tbsp water, and mix again for 15-30 seconds until well blended.
- Add toppings if desired.
