Peanut Butter Hummus with Cucumber Dippers

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
11%
Peanut Butter Hummus with Cucumber Dippers
45 min.
8
108kcal

Suggestions


Looking for a fresh, healthy twist on your classic hummus? Our Peanut Butter Hummus with Cucumber Dippers is the perfect blend of creamy, nutty, and zesty flavors that will elevate your snack game to new heights. This unique dip is not only packed with protein from chickpeas but also brings the rich taste of peanut butter into the mix, making it a delightful choice for those who crave a bit of indulgence without compromising on health.

Designed with a variety of dietary preferences in mind, this recipe is vegetarian, vegan, gluten-free, and dairy-free, making it suitable for gatherings that include everyone from health-conscious friends to party enthusiasts. Pairing this hummus with crisp English cucumber slices creates a refreshing and crunchy contrast that perfectly complements the smoothness of the spread. Your taste buds are sure to thank you!

With a mere 45 minutes of prep time, you can whip up a batch that serves eight, making it ideal for parties, picnics, or simply enjoying a snack at home. At just 108 calories per serving, it's a guilt-free way to satisfy your cravings. So go ahead and give this recipe a try; your friends and family will be raving about it long after the last cucumber slice is gone!

Ingredients

  • 0.5 teaspoon pepper black
  • 15.5 ounce garbanzo beans rinsed drained canned
  • tablespoons creamy peanut butter 
  •  cucumber english cut into 48 1/4-inch-thick slices
  •  garlic clove minced
  • 0.5 teaspoon ground cumin 
  • 0.4 teaspoon kosher salt 
  • tablespoons juice of lemon fresh
  • tablespoon olive oil 
  • tablespoons water 

Equipment

  • food processor
  • bowl
  • microwave

Directions

  1. Place peanut butter in a small microwave-safe bowl; microwave at HIGH 20 seconds.
  2. Combine peanut butter and next 7 ingredients (through garlic) in a food processor. With food processor running, slowly drizzle in water; process until smooth.
  3. Serve with cucumber.

Nutrition Facts

Calories108kcal
Protein15.31%
Fat47.05%
Carbs37.64%

Properties

Glycemic Index
15.17
Glycemic Load
2.21
Inflammation Score
-2
Nutrition Score
5.8699999684873%

Flavonoids

Eriodictyol
0.27mg
Hesperetin
0.81mg
Naringenin
0.08mg
Kaempferol
0.05mg
Myricetin
0.01mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:107.83kcal
5.39%
Fat:5.98g
9.19%
Saturated Fat:0.98g
6.12%
Carbohydrates:10.76g
3.59%
Net Carbohydrates:7.79g
2.83%
Sugar:1.41g
1.56%
Cholesterol:0mg
0%
Sodium:289.24mg
12.58%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.38g
8.75%
Manganese:0.59mg
29.71%
Vitamin B6:0.31mg
15.48%
Fiber:2.96g
11.85%
Magnesium:31.08mg
7.77%
Phosphorus:75.13mg
7.51%
Vitamin K:7.44µg
7.09%
Copper:0.13mg
6.58%
Folate:22.69µg
5.67%
Iron:1mg
5.56%
Vitamin E:0.82mg
5.49%
Potassium:179.29mg
5.12%
Vitamin B3:0.92mg
4.61%
Zinc:0.62mg
4.15%
Vitamin C:3.41mg
4.13%
Vitamin B5:0.34mg
3.36%
Calcium:31.38mg
3.14%
Vitamin B1:0.04mg
2.6%
Selenium:1.53µg
2.18%
Vitamin B2:0.03mg
2%
Vitamin A:50.26IU
1.01%
Source:My Recipes