I have a serious addiction to peanut butter . Which is problematic because 2 tablespoons has 5 weight watchers points. And I only have 26 points a day and sadly wine has 5 too. So between my peanut butter and wine, well, I’m already halfway through my points. To solve my point dilemma, I found a way to eat my favorite nut buttah without getting fatter (or giving up wine) by mixing it with chickpeas and making peanut butter hummus!
I know, it sounds so weird. I mean, chickpeas and peanut butter together? It sounds like a crazy combination a pregnant lady would come up with (AND NO, I’M NOT, JUST WANTED TO MAKE THAT CLEAR). But you know what? It works. Just like pickles and ice cream, ketchup and peas, it’s a harmony of deliciousness in each scoop.
I love hummus, but I never make it because I never have tahini on hand. Which is a horrible excuse, but it’s true. And I always forget to buy it at the store or it’s $35 per bottle and well, ain’t nobody got money for that. This is why I’m totally obsessed with this hummus. No tahini and still as creamy, thick and yummy as ever.
I paired mine with Food Should Taste Good’smultigrain chips, which are perfect dipping receptacles (I really had a hard time finding a good word for that) because they don’t break against the thickness of the hummus. You may see many more of their amazingly healthy and all natural snacks on this blog because I’m partnering with them for recipe development now!
Let’s celebrate! Hummus for everyone! Wait, I take that back. This stuff is way too good to share.
Serves about 6. Recipe slightly adapted by Cooking Light.
Prep time: About 3 minutes
3 tablespoons creamy peanut butter
1 ½ tablespoons olive oil
2 1/2 tablespoons lemon juice
7 tablespoons water
1 can chick peas, drained
½ teaspoon paprika
Salt and pepper to taste
3 tablespoons chopped peanuts
Mix the peanut butter, 1 ¼ tablespoon of olive oil, lemon juice, water, chick peas, paprika and salt and pepper to a blender. Pulse on low until thick and creamy. Add salt and pepper to taste.
Serve hummus in a large bowl with the remaining ¼ tablespoon of olive oil to the top. Garnish with chopped peanuts.