- 15 ounce garbanzo beans drained and rinsed well
- 1 teaspoon baking soda
- 3 tablespoon creamy peanut butter Feel free to add more if you like a stronger peanut flavor.
- 1/3 cup chili paste SEE NOTE
- 1/2 cup extra-virgin olive oil SEE NOTE
- 1 garlic clove chopped
- Ground sea salt to taste
Pour the beans in a bowl and stir in the baking soda. Let sit for 15 minutes. Drain the chickpeas and put in a blender with the remaining ingredients. Blend for approximately 2 minutes, or until creamy and thick. Add more salt, chili sauce, or peanut butter to taste.
FOR THE CHILI SAUCE:
If you don't like spicy food, add 1 tbsp at a time and process and taste. Keep adding until it's to your liking.
FOR THE OLIVE OIL:
Some people like a thick hummus and others like it to be lighter. Add more olive oil if you like a lighter hummus.
Store covered in the refrigerator for up to 4 days.
Serve with toasted pita bread or your favorite veggies.
Serving: 0.25cup | Calories: 254kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Sodium: 191mg | Potassium: 236mg | Fiber: 4g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 2mg