Peanut Butter Hummus

Ingredients

• 400 g Canned chickpeas (Drained, reserve the liquid (aquafaba))
• 60 g Peanut butter (unsweetened) (No added sugar)
• 2 gousses Garlic (Minced)
• 30 ml Lime juice (Juice of a medium lime)
• 30 ml Olive oil (Approximately 2 tablespoons)
• 2 cuillères à soupe Fresh cilantro (Coarsely chopped)
• 0.5 cuillère à café Salt (Fine)
• 0.25 cuillère à café Ground black pepper (Fine)
• 1 pincée Espelette pepper (Optional, for heat)
• 1 pincée Za'atar (Optional, Middle Eastern herb blend)
• 60 ml Aquafaba (chickpea water) (Reserved from the jar, to be whisked into foam)
• 1 cuillère à café Black sesame seeds (For garnish)

Instructions

1. Drain the chickpeas

   Open the jar, drain the chickpeas reserving the liquid (aquafaba) in a small bowl.

   Time: PT2M

2. Prepare the aromatics

   Mince the two garlic cloves, squeeze the lime and chop the cilantro.

   Time: PT3M

3. Blend the hummus

   In the blender, add the chickpeas, peanut butter, garlic, lime juice, olive oil, cilantro, salt, pepper, Espelette pepper and za'atar. Blend until you obtain a slightly grainy texture, not completely smooth.

   Time: PT5M

4. Adjust the consistency

   If the hummus is too thick, add 1 to 2 tablespoons of aquafaba or cold water. Blend again for 1 minute.

   Time: PT2M

5. Whip the aquafaba into foam (optional)

   Pour the reserved aquafaba into a clean bowl and whisk at high speed until firm peaks form, like egg whites.

   Time: PT5M

6. Plate the hummus

   Transfer the hummus to a serving dish, create a small well in the center, place the aquafaba foam, drizzle with a splash of olive oil, sprinkle with black sesame seeds, Espelette pepper and a few cilantro leaves.

   Time: PT2M

7. Serve

   Present with pita bread, raw vegetables or pita chips. Enjoy chilled.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

15 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Canned chickpeas: White beans
• Instead of Peanut butter (unsweetened): Tahini, Almond butter
• Instead of Garlic: Garlic powder
• Instead of Lime juice: Lemon juice
• Instead of Olive oil: Sunflower oil
• Instead of Fresh cilantro: Parsley
• Instead of Espelette pepper: Smoked paprika
• Instead of Za'atar: Herbes de Provence
• Instead of Aquafaba (chickpea water): Egg white
• Instead of Black sesame seeds: White sesame seeds

Equipment Needed

• Blender or food processor
• Mixing bowl
• Wooden spoon or spatula
• Garlic press or knife (optional)
• Lemon press or hand (optional)
• Electric whisk (for aquafaba) (optional)
• Plate or serving dish

Critical Steps — Do Not Skip

• Drain the chickpeas while reserving the aquafaba
• Blend the hummus to the right texture
• Plate the hummus by creating the well for the aquafaba foam

Chef Tips from the Video

• Lightly roast the garlic before blending for a milder flavor
• Roasting the chickpeas in the oven for 5 minutes before blending gives a more aromatic hummus
• Garnish with a drizzle of garlic-infused olive oil for extra depth

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days

Freezer: Not recommended, texture degrades

Room temperature: Consume within 2 hours after serving

Make-Ahead Tips

• Hummus keeps for 2 days in the refrigerator, aquafaba can be whipped just before serving
• Prepare the aquafaba ahead and keep it chilled; it whips better when very cold