*Update: this method and recipe for Hummus is now my new favorite!
Super Bowl Sunday is this weekend – I mean Great Commercials and All You Can Eat Appetizer Sunday is this weekend! 😉 Yeah, you know what I’ talking about.
Let’s talk Hummus, and please forgive the pic with the lack of color. Maybe some colored chips or some red bell pepper would spice things up a bit.
This recipe is from Art Smith’s cookbook Kitchen Life, which is an awesome cookbook. It’s full of so many helpful tips from grocery shopping to staples you should always have on hand in your pantry. If you need some motivation in the kitchen, you would love it.
This recipe for hummus is so great because it substitutes peanut butter for tahini paste (ground sesame seeds), which is normally in most hummus recipes. So it saves you a trip to the specialty market. Who doesn’t have peanut butter on hand?!
Here is the Recipe:
- 1 - 15oz. Can Garbanzo Beans (Chick Peas) - drained with liquid reserved
- 3 TBL. Creamy Peanut Butter
- 1 Lemon zested
- 3 TBL. Fresh Lemon Juice
- ½ tsp. Ground Cumin
- 1 clove of Garlic minced
- ¼ Cup Olive Oil (EVOO)
- Salt & Cayenne Pepper to taste
- Combine in a food processor. With the machine running add oil and bean liquid to make it smooth at the end.
So that’s it. You should try it.
What are you bringing to your Superbowl party?