Ingredients
- 1 cup Peanut Butter
- 1 can (15 oz) Chickpeas, drained and rinsed
- 2 tablespoons Tahini (optional)
- 2 cloves Garlic, minced
- 2 tablespoons Lemon Juice
- 1 tablespoon Olive Oil
- Salt, to taste
- Water, as needed for consistency
Instructions
- Rinse and drain the canned chickpeas. If roasting, preheat your oven to 400°F and toss with olive oil, salt, and spices. Roast for 20-30 minutes, until golden.
- Combine the chickpeas, peanut butter, garlic, olive oil, lemon juice, and salt in a food processor. Blend until smooth.
- Add water, one tablespoon at a time, until desired consistency is reached.
- Taste and adjust seasoning, then blend again if needed.
- Transfer hummus to a serving bowl and drizzle with olive oil. Garnish with paprika or herbs.
- Serve with veggie sticks, pita, or toast for a delightful snack!
Notes
Feel free to experiment with spices like cinnamon or cayenne for added flavor. Store leftovers in an airtight container in the refrigerator for 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegan