Spicy Peanut Chili Hummus! This is going to be your favorite hummus from now on. It’s made with real organic peanut butter and spicy chili paste for spicy flavor.
Party, party, party…… Tis the season! Whether you’re hosting or guesting, you’re going to want to have a stash of go to appetizer recipes that will wow your friends and family. Our Spicy Peanut Chili Hummus will do just that.
This flavorful hummus recipe with creamy peanut butter and chili sauce is on another level.
First of all, it looks like Christmas. Look at it. Decorated with red chilis and flecks of green cilantro, it screams, hey Santa!
And let’s be real, when the big man comes down the chimney, he’s more than likely going to want something savory and satisfying to go with the millions of cookies that are left out in ordinary households. But we’re not ordinary, and neither is this peanut butter hummus.
So let’s get right to it, because this is also the busiest time of the year, and nobody has time to waste right now.
HOW TO MAKE SPICY THAI HUMMUS
First – Pour the garbanzo beans, with the juice, into a bowl. Add a teaspoon of baking soda, stir, and let it sit for about 15 minutes. Why baking soda? It’s the secret ingredient that makes hummus light and fluffy.
Second – Drain the chickpeas and put them in a blender or a food processor. Here’s another secret, making hummus in a blender makes a lighter, creamier hummus because it creates more air bubbles.
Third – Add the rest of the ingredients and blend until you have a thick and creamy hummus. Add more chili sauce if you want’ it spicier.
Fourth – Scrape the hummus into a pretty bowl and drag a spoon around it to make a swirl, and drizzle some chili paste in the swirl and sprinkle with fresh cilantro.
I can’t tell you how delicious the combination of peanut butter and chili sauce is when added to the earthy chickpeas. Serve it with carrot and celery sticks, bell pepper wedges, crackers, and of course, warm pita bread.
Make this and serve it at your next party and watch everyone’s faces light up when they take their first bite. Come back and tell us how much you enjoyed this recipe. We love hearing from you!
MORE HUMMUS RECIPES FOR YOU
Let’s connect! Hop on over to our Facebook page and give it a like, and follow us on Instagram and Twitter, and follow us and share this and other Veganosity recipes on Pinterest. We’d be so grateful if you did. If you like this recipe and can’t wait to see what we’re going to share next, subscribe to Veganosity. Just fill in the subscription box above our picture in the top right corner of the page. And, Alex and I love hearing from you, please leave a comment and let us know what you think of our recipes.
- 15 oz garbanzo beans drained and rinsed well
- 1 tsp baking soda
- 3 tbsp creamy peanut butter Feel free to add more if you like a stronger peanut flavor.
- 1/3 cup chili paste SEE NOTE
- 1/2 cup extra-virgin olive oil SEE NOTE
- 1 garlic clove chopped
- Ground sea salt to taste
Pour the beans in a bowl and stir in the baking soda. Let sit for 15 minutes. Drain the chickpeas and put in a blender with the remaining ingredients. Blend for approximately 2 minutes, or until creamy and thick. Add more salt, chili sauce, or peanut butter to taste.
FOR THE CHILI SAUCE:
If you don't like spicy food, add 1 tbsp at a time and process and taste. Keep adding until it's to your liking.
FOR THE OLIVE OIL:
Some people like a thick hummus and others like it to be lighter. Add more olive oil if you like a lighter hummus.
Store covered in the refrigerator for up to 4 days.
Serve with toasted pita bread or your favorite veggies.