I am a part of some food groups on Facebook that are simply amazing. The people in these groups are ever so encouraging and share some unusual recipes. One holiday I get up and find the recipe for Thai Peanut Hummus posted. Knowing my craze for Hummus, the admin also tagged me. Given the scheme of things, I HAD to make this creamy, sweet, spicy, nutty Thai Peanut Hummus.
I was actually intrigued by the ingredients and tastes that were incorporated into this dish.
I researched the recipe and found that the original recipe was from this wonderful site called Fooduzzi. Do visit the site; it has some great plant-based, gluten-free recipes.
Also try my recipes for:
How to Make Thai Peanut Hummus
- Cup Chickpeas - 3/4
- Cup Peanuts - 1/4
- tbsp Honey - 2
- tbsp Sriracha Sauce - 3
- Cloves Garlic - 3 Large
- piece Ginger or Galangal - 1/4"
- tbsp Olive Oil - 4
- tbsp Lemon Juice - 1 optional
- Salt to Taste
- Soak the chickpeas in 2 cups water for 6 to 8 hours.
- Drain all the water from the chickpeas and rinse well.
- Pressure cook the chickpeas in 2.5 cups of water for just 2 whistles.
- Drain the water and save some of it.
- Let the chickpeas cool.
- Over low to medium heat, dry roast the peanuts till they start to change colour.
- Let the peanuts cool.
- Rub the peanuts between your palms to remove the skin.
- Blow gently to separate the skin from the peanuts.
- Set aside.
- Grind the Peanuts, Chickpeas, Garlic, Honey, Sriracha Sauce, Ginger/Galangal, Salt, Lemon Juice, and 3 tbsp olive oil into a creamy smooth paste. If required, add some water in which the chickpeas were cooked.
- Spoon the hummus into a large bowl.
- Cover the surface with the remaining olive oil.
- Enjoy with Lavash or Pita bread.
You can use 3 tbsp of Peanut Butter instead of peanuts. If you use Peanut Butter, reduce honey to just 1 tbsp.