Peanut Butter Hummus

Peanut Butter Hummus

Something delicious and nutritious to put in the school lunch box! It goes great with sliced vegetables like our native zucchini and summer squash.

Servings: 10 snack size

Ingredients:

1 ½ c chickpeas, canned; rinsed & drained

2 T extra virgin olive oil

½ tsp sea salt

2 garlic cloves, peeled & crushed

½ c peanut butter

coconut water, unflavored

3 T lemon juice, fresh

Directions:

1. In the bowl of a food processor, place garlic and chickpeas. Pulse to chop.
2. Add salt and peanut butter.
3. With machine running, add oil and lemon juice.
4. Thin to desired consistency with coconut water.
5. Pack in snack size containers and serve with carrot sticks, apples, pretzels, bread or any dippable of your choice.

*Recipe courtesy World’s Fare Chef, LLC 2011