Drunken Thai Peanut Hummus

Drunken Thai Peanut Hummus | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

There are moments in life when things get away from even the best of us. Usually by the time we get around to dealing with these little forgotten gems, we can’t even remember what was so all-fired-up important to keep us from tackling them in the first place; that’s just how life works. This Drunken Thai Peanut Hummus is just one of the many things in my life that has been neglected as of late. I made this dip for our Annual Easter Egg Hunt for Money, because I wanted to try something new, and also since this dish is a tad on the spicy side, I wanted there to be a few people around to help me make it disappear.

I can honestly say that this dip was worth all of the garbanzo-bean-de-skinning involved. I am aware that the sentence I just wrote comes off a little on the “It rubs the lotion on its skin...” creepy, but it’s just because I’m so damn excited about the crazy yummy goodness of this hummus dip. Who cares that the pile of discarded garbanzo bean skins will literally make your own skin crawl? All that skin loss is gonna make your hummus silky smooth like a baby’s bottom. All right, maybe I should just stop now while I’m ahead, because it’s getting a bit odd up in here.

What I really want to say, is that this dip is Da Bomb, but in a good way. It’s basically my new fave, and it may be appearing in our house on a weekly basis this summer. It’s pretty much a trashed up super-hero version of happiness in a bowl, or as I like to think of it, the whore of hummus dips. Yes, I know, that sounds friggin’ weird as Hell too, but damn…just get a look at it! What’s not to love? I don’t do spicy, but I do this. Give me a spoon, a carrot stick, basically anything, and I’ll spread it on thick. This is the to die for summer munchy-snack-yummy that will make it possible for you to nibble your way through every dinner, without ever having to cook. Who’s with me? Who’s ready to spend every weeknight de-skinning garbanzo beans?

Drunken Thai Peanut Hummus | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Ingredients:

  • 1 (15-oz.) Can Garbanzo Beans
  • 2 1/2 Tablespoons Peanut Butter
  • 1 1/2 Tablespoons Sriracha Sauce
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Honey
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Sea Salt
  • 1/8 Teaspoon Ground Black Pepper
  • 4 to 6 Tablespoons Lager Beer
  • Sriracha Sauce
  • Chopped Cilantro
  • Chopped Salted Peanuts
  • Sliced Scallions
  • Thin Lime Slices

Drunken Thai Peanut Hummus | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Directions:

  1. Drain and rinse the beans. Remove and discard the skin from each bean, and then place each bean into a small bowl. When you are done removing the skins, sift through the chickpeas carefully to ensure that there are no skins remaining.
  2. Place the beans, peanut butter, Sriracha, olive oil, honey, ginger, salt, and pepper into a food processor and puree. Slowly add the beer 1-tablespoon at a time and puree again. Add more beer until you have achieved desired consistency.
  3. Garnish with additional Sriracha, chopped cilantro, chopped peanuts, sliced scallions, and thin slices of lime.

Drunken Thai Peanut Hummus | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Suggestions:

  • If you are making this dip ahead of time, wait until right before serving to garnish it with the additional ingredients. Peanuts get soggy when refrigerated, and become quite nasty in my opinion.
  • Serve with carrot sticks, pita crisps, celery, or Naan.

Drunken Thai Peanut Hummus | Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Improvements:

  • Add fresh lime juice to the hummus.
  • Replace the salted peanuts with gourmet flavored peanuts.

Drunken Thai Peanut Hummus

Drunken Thai Peanut Hummus

Ingredients:

  • 1 (15-oz.) Can Garbanzo Beans
  • 2 1/2 Tablespoons Peanut Butter
  • 1 1/2 Tablespoons Sriracha Sauce
  • 1 Tablespoon Olive Oil
  • 2 Teaspoons Honey
  • 1/4 Teaspoon Ground Ginger
  • 1/4 Teaspoon Ground Sea Salt
  • 1/8 Teaspoon Ground Black Pepper
  • 4 to 6 Tablespoons Lager Beer
  • Sriracha Sauce
  • Chopped Cilantro
  • Chopped Salted Peanuts
  • Sliced Scallions
  • Thin Lime Slices

Directions:

  1. Drain and rinse the beans. Remove and discard the skin from each bean, and then place each bean into a small bowl. When you are done removing the skins, sift through the chickpeas carefully to ensure that there are no skins remaining.
  2. Place the beans, peanut butter, Sriracha, olive oil, honey, ginger, salt, and pepper into a food processor and puree. Slowly add the beer 1-tablespoon at a time and puree again. Add more beer until you have achieved desired consistency.
  3. Garnish with additional Sriracha, chopped cilantro, chopped peanuts, sliced scallions, and thin slices of lime.
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  • Debbie Spivey

    I’m sorry I missed this. David doesn’t do food like this. I can’t make stuff like this. 🙁

    • Colleen Delawder

      Sad face! You need to invite some people over who will help you eat it!

  • I wish you shipped! Oh my gosh peanut butter and cilantro, yum!

    • Colleen Delawder

      Sorry no shipping of hummus allowed…that could get messy!

  • Ok this looks and sounds just amazing!! But I have to ask…..because your description of peeling garbanzo beans is so descriptive….what happens if you don’t peel them? Is the hummus not as smooth? Definitely giving this a try, it sounds just amazing!

    • Colleen Delawder

      Not nearly as smooth. Great hummus usually has the skin taken off of the beans to make it super creamy. There is a youtube video showing that you can add baking soda to the beans, saute them for two minutes, and then place them in water and use your hands to easily deskin them. I’m going to try that next time and see if it works.

  • It’s not often a recipe post can make me laugh out loud! 🙂 Shared!

    • Colleen Delawder

      Glad I could make you chuckle! Thanks for sharing!

  • I LOVE drunken noodles and am always on the lookout for new spicy and vegetarian recipes. Will definitely be giving this a try!

    • Colleen Delawder

      I really hope you like it Arielle. The best thing about this recipe is that you can make it as spicy or non spicy as you like!

  • I pinned this to save for later. I love hummus so much! 🙂

    I didn’t know that about de-skinning the garbanzo beans, though. Thanks for the tip!

    • Colleen Delawder

      I hope you give this recipe a try…de-skinning makes all of the difference!

  • This sounds amazing! Sometimes I get tired of plain hummus so I love this twist!

    • Colleen Delawder

      This one seems to be a hit with everyone Liz! I truly fell in love with it, and I’m glad that so many other people are too!