Peanut Butter Hummus


  • ¼ teaspoon salt
  • 1 clove garlic, crushed
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons olive oil
  • 4 tablespoons peanut butter
  • 1/3 cup warm water
  • 1 can chickpeas (15-19 oz)

In a food processor, combine all ingredients and blend to a dip consistency. If it is too thick, add more warm water 1 tablespoon at a time. Serve peanut butter hummus immediately or store in refrigerator for up to 3 days. Serve with fresh celery, carrots, and broccoli. Warm pita or french bread ...

View full recipe at SpringPad


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