Lemon Hummus
1 can (15 to 19 ounces) garbanzo beans (chickpeas), drained, liquid reserved
3 tablespoons creamy peanut butter
3 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/2 teaspoon ground cumin
1 clove garlic , crushed
1/4 cup olive oil , preferably extra-virgin olive oil
Salt and ground hot red pepper (cayenne), to taste
Combine the garbanzo beans, peanut butter, lemon juice and zest, cumin, and garlic in a food processor. With the machine running, add the oil. Add enough of the reserved bean liquid to make a smooth, fluffy purée. Season with salt and red pepper.
Hummus is most commonly thought of as a dip, but it's so much more. Use it as a sandwich spread (try it with cucumbers, sprouts and sliced tomatoes on whole wheat bread) or as a sauce for grilled lamb. It's pretty great with firm white fish, such as cod. My fast version is made with canned garbanzo beans, and as an easy-to-find substitute for the traditional tahini (which is sesame seed paste), use smooth peanut butter.
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