Peanut Butter Hummus
February 23, 2011 § 2 Comments
Yes, I know, you think I’m going crazy- I am….
Crazy for peanut butter hummus! This stuff is addicting and it’s perfect on a chilly February night accompanied by some roasted parsnips and sweet onions. The flavor is deep and laced with roasted garlic, transforming peanut butter into a savory sauce rather than an innocent friend of jelly. Plus, garlic at the farmers market tends to get a bit sprouty this time of the year, so smoothing it into this dish is perfect! It is essential to use a peanut butter with minimal ingredients, I’m talking simple peanut butter: only peanuts (and maybe salt) preferably smooth and organic.
1 can of Organic Chickpeas, with water from the can reserved
2 heaping Tbsp of Organic Peanut butter (I like Woodstock Farm’s smooth unsalted)
5-7 cloves of roasted garlic
Salt to taste (more if chickpeas are low sodium, less if full sodium)
Roast a head of garlic for 15 to 20 minutes, wrapped in tin foil on 400 until cloves have softened. Meanwhile, puree chickpeas, along with 85% of the liquid from the can, in a food processor or blender (I use a food processor). Once smooth, and a bit wet looking, add the peanut butter and pure until smooth. Add garlic, olive oil & salt. Don’t be afraid to add a pinch of cumin for a little more flavor.
Enjoy the hummus plopped on some roasted root vegetables & onions (like the ones above) , scooped onto a salad, spread on warm pita bread with olives and feta, or plopped on some warm quinoa.