16oz of canned chick peas (garbanzo beans) drained. Save 1 cup of bean water. (Two smaller cans are fine...we're making dip not rocket fuel.)
1 cup of reserved bean water.
1/3 cup of Tahini* or for the Aldi's purist...two tablespoons smooth Aldi peanut butter.**
4-6 Cloves Garlic
Juice of one lemon.
1 tsp salt
Pepper to taste.
Olive oil and paprika to garnish.
Put all ingrediants except for oil and paprika in blender/food processor. Blend until smooth. You may have to stir things up a few times to get it to puree. Drizzle on olive oil and sprinkle on a little paprika for color.
Serve with carrots and celery sticks...and pepper strips. Mmmm...healthy Aldi's snackum...costs about $1 to make enough for a party.
*Tahini will need to be purchased at the Whole Foods...or you can make your own. Toast bulk sesame seeds in the oven or in a pan over low heat until they're golden. Only takes five minutes. Put in food processor or blender. Tahini is approx 1:5 oil to roasted sesame seeds...though if you're going to eat it within a few days...you can make 50% of that oil water. Drizzle oil or oil/water into blender/processor while pulsing. Process until a thick paste is made. Use water...not oil to thin sauce...even if you're using all oil. I buy a jar at the Whole Foods...and one $4 jar lasts me for about eight batches of Hummus.
**Yes...peanut butter hummus is good. But because the flavor is stronger...use less peanut butter than you would hummus. Add 1 tsp of sesame oil to the mix if you have it handy...it will get the flavor closer to that of tahini. But peanut butter hummus has a taste all its own...and maybe will be a little better for kids...especially when paired with celery...and the classic...raisins...for a low-cal version of "Ants on a Log."