Take your snacking up a notch with this savory peanut butter hummus. While it’s paired with celery here, this hummus is also good served with cucumber slices, baby carrots, or warm whole-grain pita bread.
1 (15.5-oz. to 16-oz.) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
3 Tbsp. creamy natural peanut butter
2 Tbsp. extra-virgin olive oil
2 Tbsp. lemon juice
3 garlic cloves or 1 tsp. garlic powder
½ tsp. kosher salt
½ tsp. smoked paprika, divided
⅛ tsp. freshly cracked black pepper
1 to 2 Tbsp. water, as needed
- Combine chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, ¼ tsp. smoked paprika, and pepper in the bowl of a food processor. Secure lid and process until smooth, stopping 1 to 2 times to scrape down sides with spatula and adding 1 Tbsp. water at a time as needed.
- To serve, spoon hummus into a small serving bowl and sprinkle with remaining ¼ tsp. smoked paprika. Store hummus in refrigerator in an airtight container for up to 7 days.
Yield: 1½ cups hummus. Serves 8. Serving size: 3 Tbsp. hummus and 3 small celery sticks.
Calories 130; total fat 7 g (saturated fat 1 g); cholesterol 0 mg; sodium 199 mg; total carbs 12 g (dietary fiber 3 g, total sugars 2 g, added sugars 0 g); protein 5 g
Copyright © 2019 Rally Health, Inc. All rights reserved.
CAROLYN WILLIAMS, RD