Orange-Peanut Butter Hummus and Peanutty Herbed Yogurt Dip
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Prep time: 15 minutes
Cook Time: None
Total time: 15 minutes
Orange-Peanut Butter Hummus
1 1/2 cups (1 15-ounce can) cooked chickpeas, rinsed & drained* (See Notes)
2 tablespoons Old Fashioned Smooth peanut butter
2 small cloves garlic, cut into chunks*
1 tablespoon fresh ground ginger (or 1 teaspoon ground ginger)
1 tablespoon reduced-sodium soy sauce
6 tablespoons fresh-squeezed orange juice
1 tablespoon plus 1/2 teaspoon orange zest
1 teaspoon agave nectar (optional)*
1. In a large bowl, place chickpeas, peanut butter, garlic chunks, ginger, soy sauce, orange juice, 1 teaspoon of the orange zest, and agave nectar, if using.
2. Combine all ingredients using an immersion blender until the mixture reaches a thick paste-like consistency.
3. Scrape hummus into a serving bowl and sprinkle with remaining orange zest for garnish. Serve with toasted whole wheat pita and fresh vegetables.
– If using canned chickpeas, look for no-salt-added varieties. If no-salt-added varieties are unavailable you may use regular, but be sure to rinse them well to remove as much brine as possible.
– To ensure that the garlic is well-incorporated throughout the hummus, cut cloves into rough chunks before blending with an immersion blender. Otherwise, garlic may get caught in the blades.
– This recipe may be prepared in a regular blender if an immersion blender is unavailable. The immersion blender simply makes for easier clean-up.
– For an extra hint of sweetness, I like to add just a bit of agave nectar. Feel free to substitute your sweetener of choice (e.g., raw sugar, honey, stevia extract, etc.)
Peanutty Herbed Yogurt Dip
2 tablespoons The Heat Is On peanut butter
1 teaspoon fresh-squeezed lemon juice
1 tablespoon water
1 (5.3-ounce) container 0% Greek yogurt* (See Notes)
1/4 teaspoon cayenne red pepper
1 tablespoon fresh cilantro, chopped
1/8 teaspoon salt, or to taste*
1. Place peanut butter, lemon juice, and water in a small bowl. Microwave for 15 seconds, and stir vigorously until well combined.
2. In a large bowl place Greek yogurt, cayenne, cilantro, salt, and sauce from step 1. Stir until well combined.
3. Serve with baked pita chips and fresh vegetables.
– Greek yogurt has a thicker, creamier texture than regular plain yogurt. If you prefer, you may substitute regular plain yogurt, but your dip will have a thinner consistency as a result.
– 2% Greek yogurt may also be used for this recipe. Full-fat Greek yogurt would also provide an intense creamy flavor, but in the interest of health, it is optimal to use either 0% or 2% varieties, as full-fat Greek yogurt can have as much as 18 grams of saturated fat (90%RDA) per cup.
– I found that the 1/8 teaspoon measure suited my taste best, but you may experiment using more or less for your specific dietary needs or taste preferences.
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