Total Time
7mins
Prep 5 mins
Cook 2 mins

From the cookbook Peanut Butter Planet, this hummus is wonderful with wheat crackers. I used a blender and it turned out well, though with a few whole beans in it.

Ingredients Nutrition

Directions

  1. Puree the chickpeas in a food processor.
  2. Add the peanut butter, lemon juice, garlic, parsley, and salt.
  3. Process until smooth and well blended.
  4. Add some water if a thinner consistency is desired.
  5. Transfer to a tightly covered container and refrigerate for at least one hour before serving.
  6. Serve chilled or at room temperature.
Most Helpful

4 5

This was my first time making hummus at home. I chose this recipe because of the peanut butter--I didn't have to go out & track down tahini. It was easy to make and I had everything in the pantry. I did add olive oil-maybe 2-3 TBS & about 3 TBS of the chickpea juice to smooth it out. I also "peeled" the chickpeas-a tip which I had noticed from some of the other hummus recipes on this site. I spread it on 9 grain bread & it was excellent!