Peanut Butter Hummus with Cucumber Dippers

Peanut Butter Hummus with Cucumber Dippers Recipe
Photo: Johnny Autry; Styling: Missie Neville Crawford
To easily measure 7 tablespoons water without losing count, pour 1/2 cup into a measuring cup and remove 1 tablespoon.

Yield:

Serves 8 (serving size: 2 tablespoons hummus and 6 cucumber slices)

Recipe from

Cooking Light

Nutritional Information

Calories 93
Fat 6.3 g
Satfat 1 g
Monofat 3.5 g
Polyfat 1.2 g
Protein 3.1 g
Carbohydrate 7.1 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 194 mg
Calcium 14 mg

Ingredients

3 tablespoons creamy peanut butter
3 tablespoons fresh lemon juice
1 tablespoon plus 2 teaspoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
3/8 teaspoon kosher salt
1 (15 1/2-ounce) can chickpeas, rinsed and drained
1 garlic clove, minced
7 tablespoons water
1 English cucumber, cut into 48 1/4-inch-thick slices

Preparation

1. Place peanut butter in a small microwave-safe bowl; microwave at HIGH 20 seconds. Combine peanut butter and next 7 ingredients (through garlic) in a food processor. With food processor running, slowly drizzle in water; process until smooth. Serve with cucumber.

Note:

Laraine Perri,

Cooking Light

December 2012
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