¼ cup vegetable broth or water
1 Tbsp red or white onion (about 1/8 to ¼ of a small onion)
4 cloves garlic
1 can garbanzo beans (chickpeas), drained and rinsed
Juice of 1 lime
1 to 2 Tbsp regular olive oil
¼ cup natural peanut butter
¼ tsp curry powder
¼ tsp chili powder
1/8 to ¼ tsp cayenne pepper
Sea salt to taste
White pepper to taste
2 green onions (scallions) (optional)
To Make It:
Make the vegetable broth according to package directions. Put ¼ cup into a blender or food processor.
Mince the onion. Cut the jalapeno into sections. Crush the garlic cloves. Add them to the blender or food processor.
Rinse and drain the garbanzo beans. Add them to the blender or food processor.
Wash the lime on the outside before cutting (see Chapter 2). Squeeze the juice into the blender or food processor.
Add all remaining ingredients except the green onions. Cover and puree the hummus until it is a creamy consistency. Taste for seasoning adjustments, adding more lime or spices as desired. Put into a small serving bowl. If desired, chop the green onions and sprinkle those on top.
Serve with chips, crackers or pita bread wedges.
|Serving Size||2 Tbsp|
|Number of Servings||16|
|Amount Per Serving|