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Thai-Inspired Peanut Butter & Jelly Hummus
- 1 can (15-16 ounces) chickpeas, drained (SAVE/reserve liquid)
- ¼ cup creamy peanut butter, warmed in microwave
- 1 large green onion, coarsely chopped
- 1 large garlic clove, minced
- 2 tablespoons coarsely chopped cilantro
- 1 tablespoon olive oil
- 3-4 tablespoons lime juice
- ½ teaspoon lime zest
- 1 teaspoon hot pepper jalapeno jelly
- 1/8 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
- ½-1 teaspoon Sriracha sauce
- Reserved chickpea liquid, as needed
- Garnishes: 1/3 cup hot pepper jalapeno jelly, chopped cilantro, chopped peanuts
Add chickpeas, peanut butter, green onion, garlic, cilantro and olive oil to food processor bowl. Process until thoroughly blended. Add lime juice and zest, 1 teaspoon jelly, cumin, pepper, salt and Sriracha sauce and blend again. Add reserved chickpea liquid, starting with 2 tablespoons and adding additional tablespoons as desired. Pour in serving bowl/container and garnish by swirling 1/3 cup jelly over top and sprinkling with cilantro and peanuts. (Serve with vegetables, pita chips, crackers or pita bread wedges.)
Makes about 2 cups hummus
Recipe created by culinary dietitian Kim Galeaz, RDN, CD
