Peanut Butter Hummus

Bring out the veggies or pita chips—try this irresistible combination of peanut butter and hummus . . . with a spicy kick!

For dip:
2 C low-sodium garbanzo beans (chick peas), rinsed
¼ C low-sodium chicken broth
¼ C lemon juice
2–3 Tbsp garlic, diced (about 4–6 garlic cloves, depending on taste)
¼ C 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

1. Preheat oven to 400 ºF.
2. To prepare the hummus, combine all ingredients for the dip and mix them in a food processor or blender. Puree until smooth.
3. To prepare the chips, toss the pita triangles with the olive oil, garlic, and pepper.
4. Bake chips on a baking sheet in a 400 ºF oven for 10 minutes, or until crispy.
5. Arrange pita chips on a platter, and serve with the hummus.