This Thai-inspired spicy peanut hummus blends creamy chickpeas with rich peanut butter, bright lime, warming ginger, and a kick of sriracha. It’s smooth, savory, slightly tangy, and perfect as a dip, spread, or bold sandwich upgrade.

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 Tablespoon peanut butter
• 1 teaspoon coconut aminos
• 1 teaspoon fresh minced ginger
• 1 garlic clove, minced
• Juice of 1 lime
• 2 Tablespoon sriracha
• 1 teaspoon sesame oil
• 2 Tablespoon olive oil
• 1 Tablespoon ice-cold water
• Salt, to taste

Toppings (optional):

• Green onion, sliced
• Sesame seeds

Preparation

1. Drain and rinse the chickpeas. For extra-creamy hummus, remove the skins if desired.
2. Add the chickpeas, peanut butter, coconut aminos, ginger, garlic, lime juice, and sriracha to a food processor. Blend until well combined.
3. With the food processor running, slowly drizzle in the sesame oil and olive oil through the feed tube. Blend until smooth.
4. Add the ice-cold water and continue blending until the hummus is creamy and light.
5. Season with salt to taste and blend briefly to incorporate.
6. Transfer to a serving bowl and finish with green onion, sesame seeds, or other preferred toppings.

Cook’s Notes

• For a milder version, reduce the sriracha to 1 Tablespoon.
• If the hummus is too thick, add additional cold water 1 teaspoon at a time until the desired consistency is reached.
• This hummus firms up slightly when chilled; stir before serving.

Serving Suggestions

• Serve with fresh vegetables, pita wedges, or rice crackers.
• Use as a spread on wraps, banh mi–style sandwiches, or grilled chicken skewers.
• Spoon alongside grilled shrimp or roasted vegetables for a Thai-inspired platter.

Beverage Suggestions

• Iced green tea or jasmine tea
• A light wheat beer or pilsner
• Sparkling water with lime and a hint of ginger