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Peanut Butter Hummus

Peanut Butter Hummus
2 votes, 5.00 avg. rating (93% score)
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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.
Updated Thursday, May 8th, 2003

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2 Responses to Peanut Butter Hummus

  1. Anonymous August 29, 2005 at 6:06 pm #

    Very refreshing. Would make again!

  2. Anonymous July 26, 2006 at 1:48 pm #

    Really good. Trying to find good things to get grandkids to dip veggies. This worked. I added lime.

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