This recipe is slightly adapted from The Wellness Project by Phoebe Lapine (Pam Krauss Books/Avery, 2017).
- One 15-ounce can of low sodium chickpeas, drained and rinsed
- 1/4 cup unsalted all-natural peanut butter
- 1/4 cup loosely packed fresh mint leaves, torn
- 2 small garlic cloves, roughly chopped
- Zest of 1 lime
- 1/4 cup freshly squeezed lime juice (about 2–3 limes)
- 1/4 cup filtered water
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon extra virgin olive oil, for garnishing (optional)
- Chopped peanuts and/or freshly minced mint, for garnishing (optional)
- Serving suggestion: radishes, cucumbers, carrots
- In a food processor, combine the chickpeas, peanut butter, mint, garlic, lime zest and juice, water, salt, and cayenne. Puree until smooth, adding more water if needed to achieve the desired consistency.
- Transfer to a serving bowl and garnish with oil, if using, and peanuts and/or mint. Serve alongside crudités. Leftover hummus will keep in an airtight container in the fridge for up to 2 weeks.
- Calories: 199
- Fiber: 4.6 g
- Protein: 9.1 g
- Cholesterol: 0 g
Keywords: hummus, chickpeas, peanut butter, mint, phoebe lapine