Peanut Butter Hummus with Cucumber Dippers

8 Reviews
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Photo: Johnny Autry; Styling: Missie Neville Crawford
Yield:
Serves 8 (serving size: 2 tablespoons hummus and 6 cucumber slices)
Laraine Perri
December 2012
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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