Thai Peanut Sauce Hummus Dip

Name: Thai Peanut Sauce Hummus Dip
Prep time: 5 min
Total time: 10 min
Ingredients: 1 (15-ounce) can of chickpeas; ¾ cup unsweetened peanut butter; ¾ cup coconut milk; 1 tablespoon soy sauce; 1 tablespoon brown sugar; 3 cloves garlic; 1 teaspoon lime juice; ⅛ teaspoon sea salt; ¼ cup aquafaba; 2 tablespoons chopped peanuts; 2 tablespoons chopped cilantro; 2 teaspoons chile crisp

How to make a Thai peanut sauce inspired hummus dip that is nutty, sweet, and spicy with a food waste busting twist using aquafaba.

Instructions

Drain a 15-ounce can of chickpeas and reserve the liquid. Liquid gold, that is. It’s called aquafaba. Learn more about it here.
In go the drained chickpeas, ¾ cup of peanut butter for creaminess, ¾ cup coconut milk, 1 tablespoon soy sauce for umami, 1 tablespoon brown sugar for balance, 3 cloves of garlic because I’m not a vampire, 1 teaspoon lime juice, and ⅛ teaspoon sea salt to the bowl of a food processor.
Add ¼ cup of the aquafaba. Save the remaining aquafaba for food waste busting Green Goddess Broccoli Coleslaw because we’re using every last bit of these chickpeas.
No waste, all flavor. Let’s do it! Pulse to get it started and then puree until the mixture is combined and whipped. Living my best hummus dip era right here.
Transfer the mixture to a serving dish.
Top with ¼ cup chopped peanuts, 2 tablespoons chopped cilantro, and 2 teaspoons chile crisp. The leftover cilantro is used in the Green Goddess Broccoli Coleslaw recipe too.
Mix in the toppings before eating. Serve it up with cut veggies, pita bread, chips, or honestly just eat it with a spoon.
Enjoy!