Hummus is one of my favorite dips. I am a serious late-night snacker, so it is important to have good snacks on hand or else I go crazy and just carry around a bag of chocolate chips and an open cereal box (preferably those sugary ones that portray themselves as being part of a balanced breakfast). For the past few months we have been gorging on Costco hummus, but we can go through a carton of that in about two days, so I decided I would start making hummus again to save money, and because its nice to act on a craving of hummus at 11 pm without having to go to the store. Hummus is intimidating for a lot of people because of a little ingredient called "tahini" which is exotic and expensive. But what to do if you have no tahini? I have found a near perfect cheater ingredient that I always have on hand and that makes fabulous hummus-- peanut butter. Since tahini is just sesame seed butter, a good natural peanut butter makes a remarkable substitute, especially in this recipe which calls for garlic, lemon, and cumin (nice strong flavors).
Cheater Hummus
1 15 oz. can garbanzo beans, rinsed and drained
2 TBSP natural peanut butter
2 tsp minced garlic
1 tsp cumin
1/4- 1/2 tsp salt (to taste)
2 TBSP lemon juice
2 TBSP olive oil
throw all ingredients in a food processor and whirl away until nice and smooth. You can adjust the ingredients to taste or add more or less olive oil to control the fat count. If it is too thick, stream in a little water and puree for a few more seconds.
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