Ingredients
- 2 to 3 cloves garlic
- 1 can garbanzo beans (chickpeas), drained and liquid reserved
- 2 to 3 tablespoons smooth peanut butter
- A handful fresh parsley leaves
- 1 lemon, zested and juiced
- Pinch freshly ground black pepper
- Pinch kosher salt
- 1/3 cup extra-virgin olive oil
Directions
Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
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By TheApostle
on April 06, 2013
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After reading the other "less positive" reviews, I was disappointed...
I used two tablespoons of peanut butter, but couldn't get the same "peanut butteriness" they did... I guess because I didn't have Jift or Skuppy on hand, with all the added sugar, and rather had a no name organic, no sugar added, gotta-stir-the-top quarter-jar-before-use kind is why it turned out like plain ol' regular great tasting hummus. I'll buy the crappiest store brand or sunday-paper-coupon brand next week... as if canned chickpeas wasn't enough of a clue as to what would be expected.
His other hummus recipe is spot on, though.
By LovinTheKitchen
on January 27, 2013
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Wow, is this good eats or what! Used a can of organic garbanzos, the juice and zest of one lemon, a good handful of roughly chopped flat leaf parsley, some tahini (sesame butter in place of the peanut butter cuz I had it, and a light flavored olive oil. No way the store-bought hummus can even come close.
I'd made some pita flatbreads the other day, so just cut them up and baked them for 10 minutes in a 350 oven (sprinkled with fresh ground sea salt and a bit of EVOO to make the perfect vehicle for dipping into the hummus.
Next time I might try adding a little heat via red pepper flakes!
By judyanz
Merrimack, NH
on January 15, 2013
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You have yet to disappoint me Alton Brown. This is yummy!
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