Peanut & Cilantro Hummus

Peanut & Cilantro Hummus
This version has a pan Asian flavor and a beautiful color. Serve it with crispy rice crackers and barely-blanched snow peas for a sophisticated cocktail party treat.


  • 2 cups garbanzo beans, prepared*
  • 3 – 4 medium sized cloves of garlic, minced
  • 1/4 cup rice vinegar, unseasoned
  • 1/4 cup water
  • 1/4 cup peanut butter
  • 1/2 cup (firmly packed) cilantro, leaves only, chopped
  • 1 tsp. chili oil
  • 2 Tbls. soy sauce
  • 1 pinch cayenne
  • 1/4 cup toasted sesame oil
  •  salt to taste

* Prepared from dried beans (soaked, cooked and drained) or canned beans, which should be drained, rinsed and drained again.


  1. Place the garbanzo beans, garlic, rice vinegar and water in the bowl of a food processor.
  2. Pulse a few times then scrape down the sides of the bowl and continue processing until pureed (about one minute). If very thick you may add a tablespoon or so of water to thin.
  3. Add the tahini, chili oil, soy sauce and cayenne then pulse until well combined.
  4. Drizzle the toasted sesame oil in a steady stream while processing (to create the emulsion).

©2010 Ken Hoyt Style


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