PEANUT BUTTER HUMMUS

Traditional hummus. With a twist! One day I was sitting down, craving hummus, knowing fully well I couldn’t have just any hummus because I’m seed cycling right now (more about this later). Then, out the corner of my eye, I saw the peanut butter jar and thought 💭 WHY NOT?

Enjoy this simple and decadent hummus recipe that I just created in my kitchen. For the full video - click here.

INGREDIENTS
- 1 can chickpeas, including the aquafaba (chickpea brine)
- 150 g pure peanut butter
- 1/2 garlic clove
- 50 ml - 100 ml aquafaba or cold water
- 1/4 teaspoon ground cumin
- 1/2 teaspoon pink salt
- juice of 1 lemon

TO SERVE
- extra virgin olive oil
- black sesame seeds
- gomashio
- edible flowers (always!)
- micro herbs

METHOD
1. Put all the ingredients into a blender and blend on full speed until smooth, scraping down the sides of the blender as needed. A total of 2 minutes blending time will suffice.

2. Using the back of a spoon, spread the hummus out onto a shallow dish.

3. To serve, top with a layer of extra virgin (a good quality) olive oil. Make sure to take it out of the fridge at least 30 minutes before serving. Optionally, This hummus will keep in the refrigerator for up to three days.

Save this recipe for later & ENJOY!