Ingredients
1cangarbanzo beans,chickpeas
3tbspcreamy peanut butter
3tbspfresh lemon juice
1zest of lemon,grated
½tspground cumin
1clovegarlic
¼cupextra virgin olive oil
salt and ground hot red pepper,cayenne
Preparation
Combine the garbanzo beans, peanut butter, lemon juice and zest, cumin, and garlic in a food processor. With the machine running, add the oil.
Add enough of the reserved bean liquid to make a smooth, fluffy puree. Season with salt and red pepper. (The hummus can be prepared up to 5 days ahead, covered and refrigerated.)
