Creamy Peanut Butter Hummus

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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.

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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


  1. 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.
  2. 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.
  3. Serve with your favorite veggies, Naan bread or pita chips

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