Ingredients:
- 1 (15-ounce) can of cooked chickpeas, drained
- 2 tablespoons peanut butter
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/4 teaspoon salt
- Black pepper to taste
- 1 garlic clove
Instructions:
Drain the chickpeas and set them aside. In a food processor, combine the chickpeas, peanut butter, lemon juice, olive oil, salt, black pepper, and garlic clove. Blend until the mixture is smooth and creamy.
Transfer the hummus to a serving bowl. Serve it with colorful vegetables for dipping, spread it on toast, or use it in a wrap filled with vegetables.
Note: If you have a nut allergy, substitute the peanut butter with a non-nut alternative.
Store the hummus in an airtight container in the refrigerator for 7-10 days.