Mind Body

Peanut butter hummus recipe



For dip:
2 cups low-sodium garbanzo beans (chick peas), rinsed

¼ cup low-sodium chicken broth

¼ cup lemon juice

2–3 tbsp garlic, diced (about 4–6 garlic cloves, depending on taste)

¼ cup creamy peanut butter (or substitute other nut or seed butter)

¼ tsp cayenne pepper (or substitute paprika for less spice)

1 tbsp olive oil

For pita chips:
4 (6½-inch) whole-wheat pitas, each cut into 10 triangles

1 tbsp olive oil

1 tsp garlic, minced (about 1 clove) (or ½ tsp garlic powder)

¼ tsp ground black pepper


Preheat oven to 400°F.

To prepare the hummus, combine all ingredients for the dip and mix them in a food processor or blender. Puree until smooth.

To prepare the chips, toss the pita triangles with the olive oil, garlic and pepper.

Bake chips on a baking sheet in a 400°F oven for

10 minutes, or until crispy.

Arrange pita chips on a platter, and serve with the hummus.