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March 25, 2015

This was one more tapas I served up at our party early in the year.  I had a hard time finding tahini (sesame seed paste) in our little city grocery store so I read online of some substitutes one of which was peanut butter.  I used that instead and got the compliment from a friend that it was the best hummus she’s had.  Secret ingredient peanut butter is now going to be a standard!

Difficulty: Easy
Prep Time: 20 min
Cook Time: 0
Total Time: 20 min
Yield: ~2.5 cups
Taste: Great



4 cloves garlic
1/2 cup extra-virgin olive oil, plus extra for drizzling
2 cans (16 oz each) chickpeas (aka garbanzo beans, see Note below), drained and rinsed
1/4 cup tahini OR peanut butter
1/2 cup fresh lemon juice (2-3 lemons), or more to taste


1) In a food processor add garlic and mince. Add oil slowly and process for ~ 30 seconds.

2) Add chickpeas, tahini (or peanut butter), lemon juice, and a generous pinch of salt. Process until mixture is completely pureed.

3) Adjust seasoning adding salt and/or lemon to taste.

4) Transfer to a serving bowl and serve drizzling with olive oil and sprinkle with paprika.

Chickpeas are the same as garbanzo beans. Chickpeas come from the term chiche which is French for chickpea and garbanzo has Spanish roots.

Source: Perfect Recipes for Having People Over, by Pam Anderson, 2005. Page 123


From → Appetizer, Sauces

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