Peanut Butter Hummus

Ingredients

• 400 g Canned chickpeas (Drained, reserve the liquid (aquafaba))
• 60 g Peanut butter (unsweetened) (No added sugar)
• 2 gousses Garlic (Minced)
• 30 ml Lime juice (Juice of a medium lime)
• 30 ml Olive oil (Approximately 2 tablespoons)
• 2 cuillères à soupe Fresh cilantro (Coarsely chopped)
• 0.5 cuillère à café Salt (Fine)
• 0.25 cuillère à café Ground black pepper (Fine)
• 1 pincée Espelette pepper (Optional, for heat)
• 1 pincée Za'atar (Optional, Middle Eastern herb blend)
• 60 ml Aquafaba (chickpea water) (Reserved from the jar, to be whisked into foam)
• 1 cuillère à café Black sesame seeds (For garnish)

Instructions

1. Drain the chickpeas

   Open the jar, drain the chickpeas reserving the liquid (aquafaba) in a small bowl.

   Time: PT2M

2. Prepare the aromatics

   Mince the two garlic cloves, squeeze the lime and chop the cilantro.

   Time: PT3M

3. Blend the hummus

   In the blender, add the chickpeas, peanut butter, garlic, lime juice, olive oil, cilantro, salt, pepper, Espelette pepper and za'atar. Blend until you obtain a slightly grainy texture, not completely smooth.

   Time: PT5M

4. Adjust the consistency

   If the hummus is too thick, add 1 to 2 tablespoons of aquafaba or cold water. Blend again for 1 minute.

   Time: PT2M

5. Whip the aquafaba into foam (optional)

   Pour the reserved aquafaba into a clean bowl and whisk at high speed until firm peaks form, like egg whites.

   Time: PT5M

6. Plate the hummus

   Transfer the hummus to a serving dish, create a small well in the center, place the aquafaba foam, drizzle with a splash of olive oil, sprinkle with black sesame seeds, Espelette pepper and a few cilantro leaves.

   Time: PT2M

7. Serve

   Present with pita bread, raw vegetables or pita chips. Enjoy chilled.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

15 g

Fat

15 g

Fiber

5 g