This creamy hummus can be used as a dip or spread for any number of Mediterranean meals. A spoonful of peanut butter blended throughout adds richness to this elegant, simple recipe.
2 (15-ounce) cans chickpeas, drained and rinsed
3 cloves garlic
Juice from 1 lemon (4 tablespoons)
1 tablespoons tahini
2 tablespoons unsalted natural peanut butter
1 tablespoon extra virgin olive oil, or more if needed, plus more for drizzling
2 teaspoons cumin, or more to taste
Salt and pepper to taste
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org
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