chips and dip

for anyone who already knows me by now, i love having hummus with just about anything - crackers, lettuce leaves, tacos and whatever else i find in the refridgerator. i'd normally make them myself and store them in a plastic container in the fridge to be relished on whenever i get hungry. 

knowing no other way, i always opt for the traditional way of making them which includes mashing up a can of chickpeas with cloves of garlic, lemon juice, olive oil, a dash of salt and pepper, some cumin and if i'm lucky to ever find them in stores, some tahini. 

however this is one recipe from Jessica of How Sweet It Is which i'd definitely like to try for a change.

Creamy Peanut Butter Hummus
makes about 1 1/2 cups

1 15-ounce can chickpeas, drained and rinsed
2 heaping tablespoons of peanut butter
1/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika

the peanut butter might well serve as an alternative to the tahini which is so difficult to get around my place


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