From inthekitchenwithkath.com
Adapted from a recipe in ATK’s The Complete Vegetarian Cookbook using advice from Martha Stewart’s site
Makes about 1¾ cups
.
¼ cup water
3 tablespoons lemon juice
1 tablespoon peanut butter (I used natural peanut butter. The peanut butter is optional. Omit, if you want.)
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1½ cups cooked chickpeas (or one can, rinsed and drained)
1 small clove garlic, minced
½ teaspoon sea salt
¼ teaspoon ground cumin
Pinch cayenne pepper
1 tablespoon minced fresh cilantro or parsley (optional), for garnish
1. Stir the water and lemon juice together in a measuring cup.
2. Stir the peanut butter and olive oil together so it’s blended well.
3. Set aside about 1½ - 2 tablespoons of the chickpeas aside to use as a garnish.
4. Put the rest of the chickpeas, garlic, salt, cumin, and cayenne in a food processor and process until it’s ground up well, about 15 – 20 seconds.
5. Scrape the mixture down with a spatula. Turn the motor on and slowly stream the water and lemon juice into the chickpeas. Scrape the mixture down again and then process for 1 minute.
6. With the motor running, slowly stream the peanut butter and olive oil mixture into the food processor. Process for about 15 more seconds.
7. Put the hummus in a serving bowl. Garnish with the reserved chickpeas, a drizzle of olive oil, and, if using, the cilantro or parsley.