Jun 23, 2025by Jeni Reeve
A smooth, savoury twist on the classic dip - creamy, nutty, tangy, and packed with Everything Bagel Peanut Butter goodness.
Warning: highly moreish!
Equipment Needed
Food processor, chopping board, garlic crusher, measuring spoons, measuring jug
Ingredients
- 1 x can 400g chickpeas (drained)
- 1 garlic clove
- 30ml extra virgin olive oil
- 3 tbsp Everything Bagel Peanut Butter
- 1 tsp sea salt flakes
- 2 tbsp Greek yoghurt
- Juice of ½ lemon
- 40ml water
Method
1. Pop the chickpeas, garlic, olive oil, peanut butter and sea salt into a food processor. Blend into a thick, rugged paste.
2. Add the Greek yoghurt and lemon juice, blitz again.
3. Gradually pour in water until it's your desired dipping consistency, we used 40ml
4. Serve with your fave dippers - we chose a variety of crudités, crackers and pretzels
Recipe Notes
The hummus will keep in the fridge, covered, for up to 3 days
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