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Peanut Butter Hummus with Cucumber Dippers

Photo: Johnny Autry; Styling: Missie Neville Crawford
Yield Serves 8 (serving size: 2 tablespoons hummus and 6 cucumber slices)
To easily measure 7 tablespoons water without losing count, pour 1/2 cup into a measuring cup and remove 1 tablespoon.

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

Nutrition 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

How to Make It

  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.