Creamy Peanut Butter Hummus

I am a liver and breather of hummus; which justifies my need for a fresh take on traditional recipes. This is my favourite yet. It’s TAHINI FREE which is great considering I always forget to buy it ✌🏼

I included coconut milk in the recipe which gives the hummus such a wonderful creaminess, and you can’t actually taste the coconut at all so the flavour isn’t compromised!

The peanut gives warm undertones to the flavour which highlight a little Asian-inspired flavouring which is really refreshing! After trying this hummus with carrot and cucumber sticks I think it’s becoming my new straple! 

I really do hope you enjoy this recipe, as it’s a delicate way to step outside the tahini box whilst still providing a delicious flavour which I can’t get enough of! I promise you won’t look back! 

So invite ya pals round for a drink and a gossip, and whack out a big bowl of this crowd-pleaser, they’ll love it.



  • One 400g tin of chickpeas (drained)
  • One to two tablespoon of peanut butter (I used smooth)
  • One teaspoon of tamari 
  • One heaped tablespoon of coconut milk 
  • Half a teaspoon of garlic powder
  • Juice of half a lemon
  • Two teaspoons of cumin 
  • 5 tablespoons of olive oil
  • 5 tablespoons of water, more if needed
  • Pinch of salt

MAKE IT BETTER: You could add a large handful of whole peanuts after you’ve made the hummus and give it a blitz in the food processor to make a gorgeous crunchy version!


Simply place all of the ingredients in the food processor and pulse until a thick, creamy paste has formed. Keep adding water if it’s struggling to blend, in order to find the perfect consistency. Decorate with mixed herbs, crushed peanuts and fresh coriander if you’re gettin’ fancy ✌🏼


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