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Ginger Peanut Dip

Hummus & Ginger Peanut Dip

Course Snack
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people



  • 1 15-ounce can chickpeas, drained
  • ¼ cup fresh lemon juice 1 large lemon
  • ¼ cup tahini
  • 1 small garlic clove minced
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon ground cumin
  • Salt to taste
  • 2 to 3 tablespoons water
  • Dash ground paprika for garnish

Peanut Ginger Dressing

  • 3 tablespoons  creamy peanut butter
  • 3 tablespoons  unseasoned rice vinegar
  • 1 tablespoon  fresh lime juice from one lime
  • 3 tablespoons  light olive oil
  • 1 tablespoon  soy sauce use gluten-free if needed
  • 2 tablespoons  honey
  • large clove garlic roughly chopped
  • 1- inch square piece fresh ginger peeled and roughly chopped
  • 3/4 teaspoon  salt
  • 1/2 teaspoon  sriracha
  • 1/2 teaspoon sesame oil


  1. Hummus

    1. Add chickpeas to food processor and puree until it forms a smooth paste.

    2. Add lemon juice, tahini, garlic clove, olive oil, cumin, and water and puree until creamy.

    3. Add salt to taste and puree one final time.

    4. Put hummus in a serving bowl and garnish with a drizzle of olive oil and a dash of paprika.

    5. Serve with assorted vegetables and pita chips.

    Peanut Ginger Dressing

    1. Combine all of the ingredients for the salad in a large mixing bowl.

    2. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.