1-16 oz. can garbanzo beans, rinsed, drained
¼ cup fresh lemon juice
1/3 cup natural, creamy, reduced fat peanut butter
1/8 teaspoon black pepper
½ bunch parsley, finely chopped (approximately 5 sprigs)
½ cup jalapeño pepper, seeded and finely chopped
1 clove garlic, finely chopped
2 cups carrot sticks
2 cups celery sticks
1. 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.
2. 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.
3. 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.
4. Serve the carrot sticks and celery sticks alongside.