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This Thai curry peanut butter hummus is full of delicious Thai flavors: peanut, coconut, garlic, ginger, fish sauce, and fresh lime!
It was the strangest thing. I woke up on a day like any other. Ate my regular breakfast, did my normal workout, showered, replied to a few emails, and headed to the fridge for a post-workout snack. I grabbed what I saw first: hummus and a carrot. Happy as a lark, I dunked the carrot into the hummus, only to discover that I was over it.
It wasn’t working for me, to the point where I couldn’t even finish my snack.
Hummus just wasn’t my thing anymore (or so I thought).
That was like three years ago.
Since then, my husband and I have lived in Kuwait for a year (and subsequently moved back stateside), where hummus is a serious staple in the diet/lifestyle. (Let’s just say, you’re bound to come head to head with hummus in the Middle East.) I fairly successfully avoided it the whole time, as I still just wasn’t in the mood.
I have no idea what brought on this sudden random food aversion, and honestly, it’s a bit frightening. (First it’s hummus, but what’s next? Indian food? French cheese? DARK CHOCOLATE? Shudder. Make it stop.) So after not having hummus for literally years, I decided to revisit it with flavors I always love: Thai!
I admit, my palate was somewhat confused. (Am I eating curry? Is it sweet? Is it savory? Do I actually like hummus again?) My hummus crisis is over though. I’m relieved to report that I happily ate my fair share of this batch.
Can You Use Peanut Butter Instead of Tahini in Hummus?
I don’t recommend substituting peanut butter for tahini in regular hummus. The slightly bitter, subtly nutty flavor of tahini (aka sesame paste) is necessary to create the flavor profile that classic hummus is known for.
However, in this Thai-inspired hummus, peanut butter is the perfect stand-in for tahini! Peanut is an ingredient in a few different Thai dishes (including Chicken Stay and Panang Curry), and it works really well in this chickpea dip.
Easy Thai Hummus with Peanut Butter Recipe
Ingredients
- Canned chickpeas – like regular hummus, we use canned chickpeas as the base of this Thai curry-inspired hummus
- Powdered peanut butter – this takes the place of tahini (sesame paste) in traditional hummus; instead of powdered peanut butter and coconut milk, you can use 4 tablespoons of unsweetened peanut butter
- Canned full-fat unsweetened coconut milk – coconut milk adds rich, creamy texture and a hint of mild coconut flavor; instead of coconut milk and powdered peanut butter, you can use 4 tablespoons of unsweetened peanut butter
- Fresh lime juice – this adds a touch of tart flavor for balance, and takes the place of lemon juice (a classic ingredient in regular hummus)
- Coconut sugar – for a touch of sweetness and to create a balanced flavor profile
- Garlic and ginger – for flavor and aroma
- Tamari sauce – for salty flavor; or you can use soy sauce or coconut aminos
- Fish sauce – this adds depth of flavor with its salty, umami richness
- Crushed red pepper flakes – for a touch of spicy heat
- Salt – we only need a little salt to enhance the flavor
- Water – to help achieve the right creamy texture
Instructions
- Add all ingredients to a blender or food processor and puree until smooth.
- Transfer to a shallow bowl and top with any garnishes you like.
- Serve with fresh pita bread, pita chips, crudités, or anything you like for dipping.
Storage
Store leftover homemade hummus in an airtight container in the fridge for up to 1 week.
How to Serve Thai Peanut Butter Hummus
This flavorful dip is great with:
- Fresh pita bread
- Pita chips
- Crackers
- Raw veggies for dipping
- Salad greens (make it into a salad with any vegetables you have on hand)
- Sandwiches (use it as a condiment; just spread it on the bread instead of mayo)
Serve this hummus at any party and it’s sure to be a hit!
More Dip Recipes to Try
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Thai Curry Peanut Butter Hummus Recipe
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Ingredients
- 15 ounce can chickpeas rinsed and drained
- 4 tablespoons powdered peanut butter
- 3 tablespoons canned full-fat unsweetened coconut milk stirred before measuring
- 2 tablespoons fresh lime juice or more to taste
- 1 tablespoon coconut sugar
- 1 large clove garlic grated or crushed
- 1/2 inch piece fresh ginger grated
- 1 teaspoon tamari sauce or soy sauce or coconut aminos
- 1/2 teaspoon fish sauce
- 1/2 teaspoon crushed red pepper flakes or more or less to taste
- 1/4 teaspoon salt
- 2 tablespoons water plus more as needed
Garnish Ideas:
- Sweet chili sauce
- Fresh cilantro
- Peanuts chopped
- Sesame oil
- Sesame seeds
Serving Ideas:
- Fresh pita bread
- Pita chips
- Crudités
Instructions
- Add all ingredients to a blender or food processor and puree until smooth.
- Transfer to a shallow bowl and top with any garnishes you like.
- Serve with fresh pita bread, pita chips, crudités, or anything you like for dipping.
Notes
- Powdered Peanut Butter and Coconut Milk Substitute: If you prefer, you can omit these 2 ingredients and use 4 tablespoons of unsweetened peanut butter instead.
- Nutrition Information: The nutritional information for this recipe was calculated without the garnish ideas or serving ideas.
- Storage: Store leftover homemade hummus in an airtight container in the fridge for up to 1 week.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on October 19, 2015. I updated it with more information on July 14, 2023.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Looks absolutely delicious! You combined my favorite foods–peanuts, curry and hummus–all in one!
really beautiful recipe, faith! i go through periods with hummus and other staples too, but eventually my taste buds find themselves again or else find a new way. i love the addition of fish sauce – it’s such an elevator. such a beautiful color hummus, too! happy upcoming weekend. ♥
I’ve been on a homemade hummus kick and I have to try yours next – love the Thai flavors!
I don’t have powdered peanut butter. Do you think finely ground peanuts would work or organic peanut butter? I love the Thai inspiration here. I think I will make it and not tell my husband it has chick peas in it! I bet he will really like it.
Laurie, You can use unsweetened natural peanut butter (the kind that you have to stir) instead of the powdered peanut butter and water, and just add a splash of water if necessary to thin it out to your desired consistency. If you want to look for powdered peanut butter, you might be able to find it at your regular grocery store – I get it in the Nature’s Marketplace area of Wegmans (which is the grocery store where I normally shop at). I hope you (and your hubby!) enjoy it if you give it a try! :)
I’ll be completely honest and say I have never tried hummus. But, this definitely makes me want to try it. Sounds delicious :)
This sounds amazing. I’m actually not the biggest hummus fan either, but I adore Thai curry so maybe this yummy flavour would convince me :)
A great hummus and tasty flavour combination!
Cheers,
Rosa
Hi Faith. I love the sounds of your Thai Hummus. Thank you so much for the link back. These all sounds wonderful. All my best, Libby
A bowl full of deliciousness, great take on Hummus.