Peanut Hummus & Vegetables
By Fruits & Veggies - More Matters
A dish that delivers the spirit of the sunny Mediterranean.
- 1-16 oz. can garbanzo beans, rinsed, drained
1/4 cup fresh lemon juice
1/3 cup natural, creamy, reduced fat peanut butter
1/8 teaspoon black pepper
1/2 bunch parsley, finely chopped (approximately 5 sprigs)
1/2 cup jalapeño pepper, seeded and finely chopped
1 clove garlic, finely chopped
2 cups carrot sticks
2 cups celery sticks
In a food processor, puree the garbanzo beans and lemon juice, in batches, until smooth. Add some water if the mixture is too thick; process until smooth. Transfer to a large bowl. Stir in the peanut butter and season with pepper. Stir in a little water to thin the hummus, if necessary. To make the topping: In a small bowl, combine the chopped parsley, jalapeño, and garlic. Spoon the hummus into a serving dish and sprinkle the topping over. Serve the carrot sticks and celery sticks alongside.
Each serving provides: An excellent source of vitamins A and C, and a good source of folate, magnesium and fiber.
- Total Fat:4.8g
- Saturated Fat:0.8g
- Dietary Fiber:5g
- % of Calories from Fat:28%
- Recipe Credit
- Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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