Total: | 10 min |
Prep: | 10 min |
Yield: | 4 servings |
Ingredients
- 2 to 3 cloves garlic
- 1 can garbanzo beans (chickpeas), drained and liquid reserved
- 2 to 3 tablespoons smooth peanut butter
- A handful fresh parsley leaves
- 1 lemon, zested and juiced
- Pinch freshly ground black pepper
- Pinch kosher salt
- 1/3 cup extra-virgin olive oil
Instructions
- Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
Nutrition Facts
Serving Size | 1 of 4 servings |
Calories | 325 |
Total Fat | 25 g |
Saturated Fat | 4 g |
Carbohydrates | 21 g |
Dietary Fiber | 6 g |
Sugar | 4 g |
Protein | 8 g |
Cholesterol | 0 mg |
Sodium | 184 mg |
Reviews
I used two tablespoons of peanut butter, but couldn’t get the same “peanut butteriness” they did… I guess because I didn’t have Jift or Skuppy on hand, with all the added sugar, and rather had a no name organic, no sugar added, gotta-stir-the-top quarter-jar-before-use kind is why it turned out like plain ol’ regular great tasting hummus. I’ll buy the crappiest store brand or sunday-paper-coupon brand next week… as if canned chickpeas wasn’t enough of a clue as to what would be expected.
His other hummus recipe is spot on, though.
I’d made some pita flatbreads the other day, so just cut them up and baked them for 10 minutes in a 350 oven (sprinkled with fresh ground sea salt and a bit of EVOO to make the perfect vehicle for dipping into the hummus.
Next time I might try adding a little heat via red pepper flakes!