Peanut hummus with fruit & veg sticks

Peanut hummus with fruit & veg sticks

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(2 ratings)

Prep: 10 mins No cook


Serves 2

This healthy, nutty dip, with tahini and smoked paprika, is perfect for spreading – eat with apple slices and vegetables for a quick lunch or snack

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal336
  • fat16g
  • saturates2g
  • carbs35g
  • sugars16g
  • fibre13g
  • protein15g
  • salt0.8g
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  • 380g carton chickpeas
  • zest and juice ½ lemon (use the other ½ to squeeze over the apple to stop it browning, if you like)



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp tahini



    Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

  • ½ -1 tsp smoked paprika
  • 2 tbsp roasted unsalted peanuts
  • 1 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 crisp red apples, cored and cut into slices



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 carrots, cut into sticks



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 4 celery sticks, cut into batons lengthways



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…


  1. Drain the chickpeas, reserving the liquid. Tip three-quarters of the chickpeas into a food processor and add the lemon zest and juice, tahini, paprika, peanuts and oil with 3 tbsp chickpea liquid. Blitz in a food processor until smooth, then stir in the reserved chickpeas. Serve with the fruit and veg sticks.

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Comments, questions and tips

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8th Feb, 2019
Just made this, really disappointing, no flavour at all
2nd Aug, 2015
Having this for lunch really kept me full all afternoon and left me with loads of energy until the evening (and it was easy to keep picking at at my desk rather than going for biscuits!). The hummus was more tasty than most home-made hummus recipes, though I'd probably use twice as much of the 'tasty' ingredients here (paprika etc) next time to give it some more umph. I'll try the alternative veggies in the 'tip' next time too, for some variety. I can see myself making this for a few lunches every few weeks now.
17th Jun, 2015
Not really a full meal, needed a wholemeal pitta added. Tasty enough and better the following day once the flavours had developed. Probably a little bit dry, I'll add some more chickpea water next time. Goes really well with the apple.
13th Jun, 2015
Loved it! Presumably dry roasted peanuts from supermarket don't count? roasted ordinary ones in a frying pan. Also lack of garlic makes this a reasonably friendly lunchtime dish!
8th Feb, 2019
Please would you tell me how long can I keep in fridge?
goodfoodteam's picture
8th Feb, 2019
Thanks for your question. We'd recommend keeping this, covered in the fridge for 2 - 3 days.
5th Jun, 2015
What is a good alternative for peanuts? I have family members with an allergy to peanuts.
goodfoodteam's picture
10th Nov, 2015
Hi there, thanks for getting in touch. We haven't tested this recipe without the peanuts so cannot guarantee perfect results. If they're allergic to all nuts and seeds you can just increase the quantity of chickpeas. However, if it's not an allergy to seeds you could try swapping them for sunflower seeds or pumpkin seeds, but for best results toast them first in a dry frying pan.
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