Hummus with Peanut Butter
Peanut butter is an economical alternative to the tahini (sesame seed paste) traditionally used to make hummus. Serve it as a dip with pita chips and cut vegetables or spread as a sandwich spread.
Makes: 2 cupsHands-on: 15 minutesTotal: 2 hours 45 minutesDifficulty: Easy
Makes: 2 cups
- ¾ cup chickpeas, soaked overnight in water to cover
- 6 cloves garlic
- 2¼ cups water
- 3 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 3 Tbsp. peanut butter
- 1 tsp. salt
- ¼ tsp. ground black pepper
- Drain the chickpeas, rinse well, and place in a medium saucepan with the garlic cloves and water. Bring to a boil over high heat, then reduce heat to medium-low and cover. Simmer for 2 hours until beans are tender. Drain and cool 30 minutes.
- Place beans, onion, and garlic in food processor along with lemon juice, olive oil, peanut butter, salt, and pepper. Process until smooth. Transfer to a serving dish.