Prep 5 mins
Cook 0 mins
I know, I know! There are 183 hummus recipes! But none have peanut butter in them. I got this from a nutritionist who's (now grown) children would only eat hummus if she used peanut butter instead of tahini. I like it this way rather than the tahini way. Try it. You'll be pleasantly surprised! I put the olive oil right in the blender instead of drizzling on afterwards. Then I eat it with Kashi TLC crackers right out of the container.
- Place the garbanzo beans, peanut butter, lemon juice and salt and garlic in a blender or food processor.
- Blend until smooth.
- Transfer to serving bowl.
- Drizzle olive oil over the mixture and sprinkle with paprika and parsley.
Wow! This was my first time making hummus and I was specifically looking for a recipe that I actually had the ingredients in my kitchen. The only thing I didn't have was fresh parsley and I didn't have quite enough olive oil but this was still fabulous. Because I love spicy food and was craving some heat... I doubled the garlic and added a few jalepenos. It was awesome!! Thank you so much for sharing this recipe. Being a family on a tight budget this is definately a keeper and is a new favorite! :-)
What a great, easy way to make hummus. I made it this morning for today's lunches and just finished trying some. I'll never buy hummus again. Thanks for sharing this recipe.
All the tahini I found tasted like dirt, so my wife and I were happy to hear it was possible to use peanut butter instead. There is a noticeable peanut butter taste for a few hours but as the hummus settles it goes away. While I thought this recipe was both good and simple I still messed around with it. I took out the olive oil and parsley and added some jalapenos near the end, just to break them up a little. I also threw in a little bit of yogurt to give it an even creamier texture. I served the hummus with some greek-style pitas I'd made the night before. Yum.