Inspired by the classic Mediterranean Dip Hummus. In this version instead of using the traditional tahini to add flavor and smoothness to the dip, we replace that with our Naked Peanut Butter. Give it a try! It takes on a nice savory peanut flavor. Recipe Adapted from Cossets Kitchen.
You can actually use any veggies or even crunchy fruit for the veggie platter. Be creative!
Method
Step 1 -
Place the drained chickpeas In a large pot with the baking soda, bay leaf and garlic
Step 2 -
Bring up to a boil on medium heat. Turn down to a simmer for up to 45 minutes while skimming any foam off the top. It’s done cooking when the peas are nice and mushy and broken down.
Step 3 -
Leave too cool completely before going further.
Step 4 -
Once the chickpeas are cool place in a food processor with the peanut butter, water, lemon juice and garlic powder. Process until nice and smooth. If the dip is still thick add in cold water a tablespoon at a time until you get the right consistency.
