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Hummus Dip (Dupree)
Recipe By : Nathalie Dupree, Well-Stocked Pantry
Serving Size : 4 Preparation Time :0:30
Categories : Dupree
Amount Measure Ingredient -- Preparation Method
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15 ounces garbanzo beans -- drained and rinsed
2 tablespoons fresh lemon juice
4 garlic cloves -- chopped
1/4 cup smooth peanut butter
1 tablespoon dark sesame oil
1 teaspoon ground cumin
1/2 teaspoon cayenne
Salt
freshly ground black pepper
Pita bread -- chips for serving
4 chopped green onions -- for garnish
1 tablespoon chopped fresh cilantro -- for garnish
1 tablespoon extra virgin olive oil -- for garnish
In bowl of a food processor begin to process chickpeas, gradually adding 1/4
cup hot water to obtain a light, spreadable consistency. Add lemon juice,
garlic, peanut butter, sesame oil, cumin and cayenne, and season to taste with
salt and pepper. Process until well blended and smooth. Mound spread in a
serving bowl or on a platter and surround with pita chips. Sprinkle with green
onion, cilantro, and olive oil. Makes 2 cups
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NOTES : A chickpea recipe, Hummus made with peanut butter, instead of Tahini.
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