This is the recipe for a creamy, sweet, spicy and nutty Thai Peanut Hummus that is quite a delight. The recipe uses Sriracha, Peanuts, and Honey to lend a distinct Thai flavour to a Mediterranean favourite.
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.
Preparing the Peanuts
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.
Making the Thai Peanut Hummus
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.