Peanut hummus with one GIANT carrot!
Hey kids! I know I already have a hummus post but woman does not live on one hummus recipe alone, right? Plus hummus is one of those super easy and versatile recipes that really, once you’ve mastered the basics, your imagination sets the limit and recipes are endless.
Why Peanut Hummus?
My daughter Tara is a huge peanut noodle fan (and also a hummus fan). Knowing she would be home for a visit this coming weekend, I was inspired to create a hummus that was hummus-y but also packed the garlicky gingery pea-nutty punch of a good peanut sauce. This peanut hummus, I think, fits the bill.
It’s thick and creamy, has a nice kick from the garlic, ginger and sriracha and a distinct peanut smoothness. Since most hummus recipes use tahini paste, peanut butter has a similar quality and turned out to be a good sub. This peanut hummus pairs really well with neutral crispy veggies like carrots or zucchini. You can shmear it on a wrap and throw in some shredded broccoli, cabbage, cucumbers and rice for a really healthy and satisfying sammy.
I dare you to stop at one scoop!
Make It in Under 10 Minutes!
A surprise snow day last week had me playing around with the recipe (and a VERY amateur vid) that I posted on Instagram (check it out here). Basically all you do is toss the ingredients in your food processor, one at a time, pulsing in between:
- garlic
- chickpeas
- lime juice
- peanut butter
- ginger
- soy sauce
- maple syrup
- sriracha
- water
That’s it kids. Nutrient dense, each 1/4 cup has 5 grams of protein, 3 grams of fiber and about 100 calories. Garbanzo beans are the main ingredient and several recent studies have shown that, when consumed daily, this super food can have a beneficial weight-loss effect. Apparently chickpeas help you feel satisfied more quickly than other foods and keep you feeling fuller, longer. How about them beans?
- 2-3 cloves garlic
- 1 can 15 ounces garbanzo beans, drained and rinsed (don't forget to save the liquid!!!)
- 2 tablespoons fresh lime juice
- 1 inch piece of ginger peeled
- 4 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 2 teaspoons sriracha more or less depending on how spicy you like it
- 4 ounces of water or more if needed
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With the food processor spinning, toss in the garlic cloves to chop.
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Add the remaining ingredients, one at a time, pulsing in between additions and scraping down bowl of food processor as necessary.
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Serve at room temperature or cover and refrigerate.
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Keeps well for about a week
Hummus is a middle eastern dish that has sparked a debate between Israel and Lebanon, regarding who has the right to claim it as their own. Click here for the full story. Suffice it to say, the word for chickpea in Arabic is hummus, and in the homes of the middle east, it is a food that brings Arab families and Jewish families together. And I for one, am grateful that this amazing dish found its way through immigrants to the United States.
