- 2 cups cooked chickpeas/garbanzo beans (this is about 1 ½ cans)
- ¼ cup freshly squeezed lime juice
- 3 tbsp natural peanut butter
- 1 tbsp extra virgin olive oil
- 1 tbsp toasted sesame oil (I thought we had some, but we didn't. I just used more olive oil.)
- 1 medium clove garlic (we like garlic so we used a giant clove - probably as big as 3 medium cloves)
- 1 - 1 ½ tsp fresh ginger, peeled and chopped (didn't have it and don't like anyway so we didn't use it)
- 1 tsp tamari
- ½ tsp agave nectar
- ½ tsp sea salt
- 1/8 tsp crushed red pepper flakes (omitted - I don't really like spicy foods)
- 1 - 3 tbsp water to thin dip as needed (we didn't need any)
- 3 tbsp raw or roasted peanuts, for garnish (omitted)
- toasted sesame oil, for finishing (nope)
- fresh parsley or cilantro leaves (naaaah)
- 1 tbsp tahini (to replace the sesame flavor lost by not having the sesame oil)
- paprika for garnish
In a food processor (we only have a tiny food processor so we used a stick blender - it worked great), combine chickpeas, lime juice, peanut butter, olive oil, 1 tbsp sesame oil, garlic, ginger, tamari, agave nectar, salt, and red pepper flakes. Puree' until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Serve in a large bowl, sprinkle with peanuts, a few dashes of toasted sesame oil, and parsley or cilantro.
I served the hummus with Edward & Sons Trading Company, Inc. Brown Rice Snaps in Onion Garlic and Tamari Sesame. Yum!
Hummas fans, there's a entire chapter of hummus recipes in this book. Check it out!