Ingredients

• 1 can 15 oz chickpeas, drained and rinsed
• 3 tablespoons peanut butter smooth, unsweetened
• 3 tablespoons olive oil
• 2–3 tablespoons fresh lemon juice
• 1 clove garlic or more to taste
• ½ teaspoon salt
• ¼ teaspoon ground cumin optional, for extra flavor
• 2–4 tablespoons water to adjust consistency
• Paprika and extra olive oil for garnish

Directions

• In a food processor, combine chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, and cumin.
• Blend until smooth. Add water, 1 tablespoon at a time, until you reach your desired creaminess.
• Taste and add more lemon juice or salt if needed.
• Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika. Optional: add chopped parsley or toasted peanuts for garnish.

Notes

• 1-1-25 Full Recipe
• I used Jiff Peanut Butter
• I added Sesame Oil
• I needed to add a few tbsp of water
• Creamy Hummus Using Peanut Butter
• Tip: For extra flavor, roast the garlic before blending or add a splash of sesame oil for a hint of traditional tahini taste.

Photos