Prep 5 mins
Cook 0 mins
From http://glutenfreegoddess.blogspot.com - adapted for larger can size. Dip gluten-free pretzels or veggies in it!
- 1 (25 ounce) can garbanzo beans, drained and rinse
- 2 small limes, juice of
- 3 -4 tablespoons peanut butter
- 5 fresh garlic cloves, minced
- 3 tablespoons pickled jalapeno peppers
- 4 tablespoons olive oil
- 4 tablespoons fresh cilantro leaves
- 1 pinch cumin, to taste
- 1 pinch red pepper flakes, to taste
- 1 pinch salt, to taste
- Combine all ingredients in food processor until smooth.
Very tasty! I quartered the recipe, using a 7.75 oz can garbanzos and scaling everything else accordingly. I did use tahini instead of peanut butter because I had it on hand and parsley instead of cilantro as I don't care for cilantro. Added 1 Tbsp water as I was processing as there wasn't quite enough liquid for the food processor to do its job efficiently. Thanks for sharing!
I can't rate this because I could not follow recipe due to peanut allergies. Omitted the peanut butter. Added a tablespoon of water to thin out and get consistency needed. I loved it. I used this hummus to fill some thick cucumber slices with some of the seeds removed and made into a little cup. The second day I used Persian cucumber cups to serve as appetizers. The smaller size made it one bite finger food. I took it to a xmas party and so many people wanted the recipe. Thank you for a great flavor combination.
Definitely different from other hummus recipes I have tried, but very tasty. I was a little skeptical about using peanut butter vs. tahini, but it was good. We enjoyed the little "bite" from the pickled jalapenos. This dish is a nice party appetizer or snack. Made for Spring PAC, April, 2012.