Peanut Butter and Jelly Hummus

"This recipe comes from a very nice blog called cupcakesandkalechips.com. Ive modified it a bit to suit my taste even more, though. It is a dessert hummus and tastes sooo good. It gives you all those classic pb&j flavours but is so much better for you. I love it! :)"
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
5mins
Ingredients:
5
Yields:
2 cups
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ingredients

  • 34 cup chickpeas, cooked (drained and rinsed if using canned)
  • 34 cup red kidney beans, cooked (drained and rinsed if using canned)
  • 12 cup natural-style peanut butter (I only used a one)
  • 8 teaspoons black tea (or use non-dairy milk)
  • 2 tablespoons raspberry jam (or jelly or jam of choice)
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directions

  • In your food processor or blender combine everything except for the jam and process until really smooth. Depending on your beans and pb you might need to add a tad more or less liquid to this.
  • Stir in jam and refrigerate until ready to serve. This is great with fruit and cookies.

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Reviews

  1. I was so intrigued by this recipe I just had to try it and I'm glad I did - it's terrific! I had to use close to double the tea to get the texture I wanted. I think using a tart jelly like raspberry is best to bring out the other flavors of this hummus. I know you said this was a dessert hummus but I enjoyed it for breakfast with baked pita crackers and a nice cup of green tea - yum! Thanks for sharing the recipe!
     
  2. This was different. I tested this recipe with the black tea option. Unusual. I think you could skip the PB and it would work out. Used apple butter. Interesting experiment in the celebrated Cookgirl Laboratory. Made for Veg Tag/March.
     
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