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Thai Peanut Hummus

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Phoebe Lapine
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: serves 4-6 as a snack 1x
  • Category: Snack, Hors D'oeuvre
  • Cuisine: Asian


This recipe is slightly adapted from The Wellness Project by Phoebe Lapine (Pam Krauss Books/Avery, 2017).


  • One 15-ounce can of low sodium chickpeas, drained and rinsed
  • 1/4 cup unsalted all-natural peanut butter
  • 1/4 cup loosely packed fresh mint leaves, torn
  • 2 small garlic cloves, roughly chopped
  • Zest of 1 lime
  • 1/4 cup freshly squeezed lime juice (about 23 limes)
  • 1/4 cup filtered water
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 teaspoon extra virgin olive oil, for garnishing (optional)
  • Chopped peanuts and/or freshly minced mint, for garnishing (optional)
  • Serving suggestion: radishes, cucumbers, carrots


  1. In a food processor, combine the chickpeas, peanut butter, mint, garlic, lime zest and juice, water, salt, and cayenne. Puree until smooth, adding more water if needed to achieve the desired consistency.
  2. Transfer to a serving bowl and garnish with oil, if using, and peanuts and/or mint. Serve alongside crudités. Leftover hummus will keep in an airtight container in the fridge for up to 2 weeks.


  • Calories: 199
  • Fiber: 4.6 g
  • Protein: 9.1 g
  • Cholesterol: 0 g