This is an unusual yet fabulous recipe. I really enjoyed the savory flavors of peanut butter hummus dip. Check out what a helpful reviewer from All recipes had to say about this recipe:
“I used 2 cups garbanzo beans cooked from dried beans. This has a strong peanut butter flavor! Good with veggies!”
Great tip! I will have to try it that way sometime. Did you make this dip and apply any of your own variations? If so, please let me know what you did and how it turned out in the comments.
Ingredients
¼ cup Crisco 100% Extra Virgin Olive Oil
½ cup JIF Omega-3 Creamy Peanut Butter
1 can chickpeas (16 oz.)
3 tablespoons ReaLemon 100% Lemon Juice
1 tablespoon dark sesame oil
1 clove garlic
¼ teaspoon Morton Course Kosher Salt
tablespoon chopped fresh parsley
Pita chips to serve with
Instructions
Place canola or olive oil, peanut butter, chickpeas, lemon juice, sesame oil, garlic and salt in food processor. Blend until smooth. Stir in parsley.
Serve with additional olive oil and pita chips.
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Quick Tip: If this dip turns out too thick, it can be thinned for smoother dipping by incorporating a little more lemon juice and a few drops of water.
Thanks to All Recipes for this unusual and awesome recipe!
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