Hummus is a popular Middle Eastern chickpea spread. I know everyone has their own favourite hummus recipe and this is mine, which is probably not that authentic but still super tasty. I initially gravitated to this recipe during my university days as it was a quick and easy recipe (just whiz everything in a blender and enjoy!) and comparatively cheap and healthy. I didn’t have tahini (a common sesame paste used in hummus), though, but peanut butter was easy to find. Now that I have tahini, I still prefer this variation as it is smooth with a subtle peanut taste, but not too spicy.
It is perfect to use as a dip for chopped veggies, crackers, pita bread, or as a spread on a sandwich with tomatoes, lettuce, sprouts, red peppers, etc.
I found this recipe in a super little cookbook all about beans, More Easy Beans by Trish Ross, and this is my submission to this month’s My Legume Love Affair, created by The Well-Seasoned Cook and to Ricki’s Wellness Weekend.
Peanut Butter Hummus
1 19-oz can chickpeas
2 tbsp water
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup peanut butter
3 tbsp chopped parsley (I omit this but is a good pair whenever you use garlic)
2 cloves garlic, minced (3 if you like it more garlicky/hot)
1 bay leaf, crushed
1/2 tsp salt
1. Blend all ingredients in a blender.
Makes 2.5 cups and lasts about a week.