International
Peanut Butter Hummus
bring out the veggies or pita chips—try this irresistible combination of peanut butter and hummus . . . with a spicy kick!
Gather
Ingredients
For dip
- 2 C low-sodium garbanzo beans (chick peas), rinsed
- ¼ C low-sodium chicken broth
- ¼ C lemon juice
- 2–3 Tbsp garlic, diced (about 4–6 garlic cloves, depending on taste)
- ¼ C creamy peanut butter (or substitute other nut or seed butter)
- ¼ tsp cayenne pepper (or substitute paprika for less spice)
- 1 Tbsp olive oil
For pita chips
- 4 (6½-inch) whole-wheat pitas, each cut into 10 triangles
- 1 Tbsp olive oil
- 1 tsp garlic, minced (about 1 clove) (or ½ tsp garlic powder)
- ¼ tsp ground black pepper
Make it
Method
- 1
Preheat oven to 400 ºF.
- 2
To prepare the hummus, combine all ingredients for the dip and mix them in a food processor or blender. Puree until smooth.
- 3
To prepare the chips, toss the pita triangles with the olive oil, garlic, and pepper.
- 4
Bake chips on a baking sheet in a 400 ºF oven for 10 minutes, or until crispy.
- 5
Arrange pita chips on a platter, and serve with the hummus.
- 6
Note: If you can’t find beans that are labeled “low sodium,” compare the Nutrition Facts panels to find the beans with the lowest amount of sodium. Rinsing can help reduce sodium levels further. Symbol: Chefs In Training: Younger children can break apart the pita bread. Older children can make the recipe themselves.
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Family Meals. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
