Creamy Peanut Butter Hummus Recipe — Smooth Chickpea Dip

As I scraped the last bits of hummus from the container with a salty pita chip, I noticed the empty tub looked suspiciously like a peanut butter jar.

I opened the peanut butter and tentatively spread some on the slightly soggy chip next to the hummus. Curiosity took over.

It was surprisingly delicious.

Moments later I had a can of chickpeas drained and rinsed, ready to blitz in the food processor with a couple of generous spoonfuls of peanut butter and a dusting of smoked paprika.

If the experiment failed, I’d have to make another trip to the store — and I was determined not to face Monday without hummus in the fridge. Thankfully, it worked. Every version I tried was a winner.

I sampled it in many ways: on a pita chip, on toast, straight from the spoon, as a sandwich spread, with a pretzel, even with an animal cracker. I even tried it on a red pepper — yes, a vegetable — and it was brilliant.

Last spring I fell in love with classic hummus, but I wasn’t always sold on flavored varieties. That’s changed — and not because of anything to do with my jeans size.

This is not a sweet hummus. It’s savory, with a subtle peanut note—think peanut dipping sauce or a mild satay. It works for breakfast, lunch, dinner, or all three if you’re anything like me.

Don’t be intimidated by the combination. One swipe with a pita chip and you’ll understand why I kept coming back for more.

Go ahead. Dive right in.