Peanut Butter Hummus with Cucumber Dippers

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 93
  • Fat: 6.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.2g
  • Protein: 3.1g
  • Carbohydrate: 7.1g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 194mg
  • Calcium: 14mg

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. 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.
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