Total Time
Prep 7 mins
Cook 3 mins

Nutritious dip.

Ingredients Nutrition


  1. Rinse the chickpeas well and place in a blender or food processor with the garlic and a pinch of sea salt.
  2. Add the tahini or peanut butter and process until fairly smooth.
  3. With the motor still running, slowly pour in the oil and lemon juice.
  4. Stir in the cayenne pepper and add more sea salt to taste.
  5. If the mixture is too thick, stir in a little cold water.
  6. Transfer the puree to a serving bowl.
  7. Heat a small nonstick pan and add the sesame seeds.
  8. Cook for 2-3 minutes, shaking the pan, until the seeds are golden.
  9. Allow to cool, then sprinkle over the puree.


Most Helpful

Try to find the tahini! It gives the hummus a smoother, milder flavor. With the peanut butter, it's too "peanutty". The tahini is actually a sesame seed butter, similar in appearance to peanut butter. I finally found a jar in the health foods section of a grocery store in an ethnic neighborhood. If you can't find tahini, use cashew or almond butter.

MitziW629 January 10, 2010

WOW!!! At first I thought this had too much garlic, but have now decided it was just right. After searching 2 grocery stors for tahni paste, I gave up and used about 1/4-1/2 teaspoon of sesame oil. As other reviewers suggested, it was definitely better the next day. I even spread some of it on my turkey burger for lunch...YUM.

TXmamacooks September 02, 2009

I needed a Hummus recipe. Unfortunately, I live in an area that does not have tahini. The peanut butter in this was great. Very easy to make. I did add a little water to make it a little more creamy. Served with whole wheat flat bread wrap (toasted). Thank you for posting.

Alice Robertson Clark November 30, 2008

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