We all love hummus. The classic Middle Eastern dip is very easy to make, it's inexpensive, and it is also extremely versatile, so it's never boring. It can be colored using natural food pigments or made with lentils or beans instead of chickpeas -- but for this kid-friendly recipe we have swapped the tahini (which is essentially sesame butter) for some spoonfuls of rich peanut butter that gives the mix a yummy nutty flavor that is both sweet and salty.
Hummus is very filling and a great source of protein, so it has become a favorite among vegans and vegetarians. It is also a rich source of antioxidants and nutrients, including magnesium, potassium, Vitamin C and sodium. The perfect snack to store in the fridge and munch away, use this sumptuous vegan, dairy-free Peanut Butter Hummus as a sandwich spread, as a salad dressing or for dipping some pita bread or your favorite veggie sticks.
1. Gather the ingredients
- a handful of chickpeas
- 1 lemon
- 4 spoonfuls of peanut butter
- 3 spoonfus of olive oil
- 1 pinch of salt
- 1 garlic clove
- 2 glasses of water
- a handful of peanuts (for decoration)
2. Soak the chickpeas
Place the chickpeas in a bowl, fill with filtered water and leave overnight to enhance digestibility and nutrient absorption, as well as reducing cooking time and energy use.
3. Boil the chickpeas
Boil the chickpeas taking out the scum with a spoon.
4. Chop the garlic
It doesn’t need to be too small as all will go in the blender.
5. Squeeze the lemon
Squeeze the lemon and if you like, add some grated lemon skin for extra taste and fresh aroma.
6. Add the peanut butter
To make the job easier you could mix the peanut butter with water first, so it starts to dissolve and blends more easily.
Blend the chickpeas, garlic, olive oil, lemon juice and peanut butter, add a pinch of salt and some water until you have a good texture and flavor. Enjoy!
Photos Ana Lisa Alperovich for Inhabitots