Peanut Butter Hummus
From The OFA Recipes for Every Season
Dips and Spreads Recipes
Yield: 2 cups
- 1 can (19 ounces) chickpeas, rinsed and drained
- 1/4 cup water
- 3 tablespoons peanut butter
- 3 tablespoons vegetable oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 clove garlic
- paprika and chopped parsley, for garnish
In a food processor fitted with a steel blade, combine all ingredients except paprika and parsley. Process until smooth and creamy, scraping down the sides of bowl as needed. Spoon into a serving dish. Sprinkle with paprika and parsley. Serve at room temperature.
Reviews by Readers
Very refreshing. Would make again! – Reviewed by Pegi Webb-Locklear
Really good. Trying to find good things to get grandkids to dip veggies. This worked. I added lime. – Anonymous Review
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