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Vegan
Hummus-1
Peanut Butter Hummus

Black Cat Crunchy Peanut Butter adds a new dimension to the humble hummus to elevate your tapas game! You’ll be dipping for some more.

Ingredients

  • 180ml (¾ cup) Black Cat Crunchy Peanut Butter
  • 1 can (410g) KOO Chickpeas, drained
  • 2 cloves garlic, minced
  • 15ml (1 tablespoon) fish sauce
  • 10ml (2 teaspoons) soy sauce
  • 10ml (2 teaspoons) toasted sesame oil
  • juice of ½ lime
  • 5ml (1 teaspoon) chilli sauce or to taste
  • ½ can coconut milk

To garnish

  • 15ml (1 tablespoon) finely chopped red pepper
  • 10ml (2 teaspoons) chopped fresh coriander
  • 10ml (2 teaspoons) chopped peanuts
Method
  1. Place peanut butter and chickpeas in a food processor. Add garlic, fish sauce, soy sauce, sesame oil, lime juice and chilli sauce. Blend until smooth.
  2. Bring coconut milk to a simmer in a small saucepan over medium heat; pour over into peanut butter mixture. Whisk until smooth.
  3. Transfer to a serving bowl and garnish with chopped red pepper, cilantro, and peanuts.
  4. Serve with warmed pita bread wedges.
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