My sister always makes this delicious hummus for parties and gatherings. Until now when we wanted to have a healthy dip, we just bought it from the store and let the tub sit in the fridge until it expired forgetting about it- because the store bought ones are very forgettable. I recently shared this recipe and it was before Super Bowl, and I couldn’t think of a better time to make it. This was officially the first time we attempted it in our kitchen- crazy. We were gifted an amazing food processor ( thank you Tom and Eva!) from our wedding and I love any excuse to use it. It blended down this hummus in about 15 seconds and I let it continue because it’s just so pretty to watch. Before we had a tiny blender attachment one that got us by, until the motor went- over use maybe? Anyhow, this can be made with a potato masher or fork if you have the energy for it ( the onions would need to be chopped finer in this application)- or you can toss it in a blender or food processor to whirl it in to creamy submission. The best part about homemade, is the texture- so thick but creamy and served right away- warm! We served this with warm Naan bread and cut up veggies after half time. My sister uses “Lick the Bowl Clean Hummus” recipe but subs in peanut butter for Tahini ( because really- who ever has tahini on hand?) It’s the perfect combination. I also am updating the recipe to include cooking the garlic as well, originally it calls for 4 cloves raw, and this made a very potent garlic dragon after taste. I think reducing to 1-2 cloves, and cooking them with the onion in the last 2-3 minutes would make this perfection.
Recipe adapted from Lick-the-Bowl-Clean Hummus Recipe
Serves 10, about 2.5 cups
- 2 large sweet onions, thinly sliced
- 1/4 cup plus 1/3 cup olive oil, divided
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1/4 cup plus 2 tablespoons lemon juice
- 1/4 cup Creamy Peanut Butter
- 1-2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- In a large skillet, saute onions in 1/4 cup oil until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add minced garlic and cook for 1-2 minutes until fragrant.
- Transfer to a food processor; add the beans, lemon juice, peanut butter, salt, pepper and remaining oil. Cover and process for 30 seconds or until smooth.
- Serve with your favorite veggies, Naan bread or pita chips