Friday, February 11, 2011

Creamy Sesame-Free Hummus

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1 15 oz can chickpeas
1/3 cup peanut butter
Juice from 1 lemon (3 Tbsp if you cheat like I did and just used lemon juice)
2 cloves garlic, crushed
1/2 tsp sea salt
2 Tbsp water
1-2 Tbsp olive oil

Drain and rinse the chickpeas and set aside. It is recommended you peel all the little skins off but I never bother and it is still SUPER creamy.

Combine the peanut butter and the lemon juice in a blender (I love my Magic Bullet!) or food processor and blend until smooth and frothy. This is the key to getting it creamy. You have to combine these 2 ingredients first, essentially cream the peanut butter, or it just won't blend perfectly with the chickpeas.

Add the garlic and salt and blend again.

Now add in the chickpeas, about 1/3 of the can at a time, and water. Blend until smooth. Scrap down the sides of the blender and push the chickpeas down as needed. Once you've got all the chickpeas blended in, add the olive oil and turn on the blender and just leave it for a few minutes (or until your motor blows!).

I want to try dried chickpeas (soaked overnight then simmered until tender) sometime and will have to post a follow-up if I ever bother to get around to it.

For a fancy plate you can garnish with extra chopped garlic, olive oil, paprika, even slivers of roasted red peppers (yum!). Eat it with pita chips, pita bread, tortilla chips, wheat crackers, or even spread on toasted whole wheat English muffins. Its great on veggie sandwiches as well.

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