Photo: Johnny Autry; Styling: Missie Neville Crawford
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
How to Make It
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.
I'm not sure about tasting like wallpaper paste (can't remember ever trying it), but it was very bland. My wife and I will try it again with double the amount of peanut butter, triple the cumin and some cayenne or red pepper flakes. Plain commercial hummus has more flavor than this recipe.