Peanut Butter Hummus

Name: Peanut Butter Hummus
Total time: 300 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 can garbanzo beans/chick peas, drained but liquid reserved; 1 garlic clove; 1/2 tsp sea salt flakes; 1 1/2 tbsp olive oil; 3 tbsp reserved liquid from the can of garbanzo beans/chick peas; 2 tbsp smooth/creamy peanut butter; 1/4 cup plain natural yogurt

Celeste @celeste_xtina_C00K5

Essex

Hummus most often contains tahini, sesame seed paste, but it can be hard to find. I read somewhere about Nigella Lawson making hummus with peanut butter in place of the tahini, so I thought I'd try it. I didn't have lemon juice, so I used plain yogurt for the acid and I like it.

Celeste @celeste_xtina_C00K5

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Ingredients

5 mins

6 servings

1 1/2 cangarbanzo beans/chick peas, drained but liquid reserved
1garlic clove
1/2 tspsea salt flakes
1 1/2 tbspolive oil
3 tbspreserved liquid from the can of garbanzo beans/chick peas
2 tbspsmooth/creamy peanut butter
1/4 cupplain natural yogurt

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Steps

5 mins

1

Put the garbanzo beans/chick peas in a food processor with the garlic clove and salt.
2

Pulse a few times to get them well chopped.
3

Add the olive oil and the reserved liquid, pulse again a few times.
4

Add the peanut butter and blitz it in.
5

Add the yogurt and blitz the hummus until it is smooth.
6

Put hummus into a serving bowl, topped with a spoonful of yogurt and a sprinkle of cayenne pepper (optional)