Peanut Butter Hummus!


Peanut Butter Hummus

Okay, I know what you’re thinking: has she lost her mind?
But honestly, I can’t get enough of this stuff. It all started when I was listening to NPR one morning on my way to class. The program was about food cultures, and they were exploring the culinary uses of everyday foods. Naturally, peanuts (or more specifically, peanut butter), a staple food, was one of the things they discussed, and let me tell you; they ripped that poor little pb&j we all know and love to shreds!

Who knew that peanuts are used in stews, as creamy sauces, and even ground to make peanut porridge? That got me thinking (thinking about food is not hard for me). Tahini, a sesame seed paste with a similar consistency to peanut butter, usually lends body to pureed chickpeas in hummus. So, with no one around to convince me it was a bad idea… I had to try it & so should you. It’s easy, economical (a lot cheaper than buying tahini), healthy, and quite flavorful.

Peanut Butter Hummus

1 15oz can of Organic (preferably) chickpeas/garbanzo beans with liquid reserved
2 heaping tbsp of Organic peanut butter (I like Woodstock Farms, unsalted smooth for this)
1/2 head of roasted garlic, about 4-7 cloves (local if possible)
OG Olive Oil
salt to taste
cumin (optional)

Roasted Garlic:
Preheat the oven to 400 degrees F
Wrap a head of garlic in aluminum foil and roast for 20 minuets.

Hummus:
Meanwhile, drain juices from chick peas and reserve 2-3 tbsp for later use.
Put chick peas in the food processor until smooth.
Add peanut butter. Mix until a ball-like form is made.
Add roasted garlic. Process again
Add olive oil and 2 tbsp of reserved liquid and mix until the hummus thins (be careful not to add too much, but just enough to separate the ball).
Once separated, add salt and more liquid to taste.

Ta-dah! Enjoy the hummus with roasted root vegetables and onions, scooped onto a salad, spread on warm pita bread with olives and feta, or plopped on some warm quinoa.

Let us know how you like it!

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