Like yogurt and salad dressings, prepared hummus has become one of those supermarket staples that command a large display. Not content to stick with tradition, manufacturers have embellished the classic recipe with all sorts of flavorings, from lemon juice or roasted red peppers to spice blends.
While the prepared version offers convenience, this Middle Eastern dip — or spread, depending on how it is used —– takes just a few minutes to whip up in a food processor. The traditional recipe calls for tahini but not everyone keeps the sesame seed paste in the pantry. Creamy peanut butter acts as an acceptable substitute and may even please the younger set's tastebuds more than the flavor of tahini.
PEANUT BUTTER HUMMUS
>>1 clove garlic
>>1 (15.5-ounce) can chick peas, rinsed and drained
>>2 tablespoons creamy peanut butter
>>3 tablespoons olive oil
>>3 tablespoons fresh lemon juice
>>½ teaspoon smoked paprika
>>1 teaspoon cumin
>>½ teaspoon kosher salt
>>1/8 teaspoon ground black pepper
Fit the food processor with the bowl, snap the lid into place and turn on the machine. Drop the clove of garlic through the feed tube and process until minced. Shut off machine, open lid and add remaining ingredients to the bowl. Refit the lid, and process the ingredients until a smooth paste forms. If hummus is too thick, add 1 tablespoon water and process again.
Turn mixture into a serving bowl, drizzle with olive oil and sprinkle with some fresh chopped parsley. Serve with pita bread, pita chips, fresh vegetables or sliced apple. Makes about 1 cup. Recipe can be doubled.Copyright © 2015, CT Now