Peanut Butter Hummus

Makes about 3 cups 



2 cups canned chickpeas or garbanzo beans, drained

1/3 cup natural creamy peanut butter

1/3 cup Greek yogurt

1/4 cup lemon juice or more it needed

1 teaspoon kosher salt or 1 teaspoon pouring salt

2 garlic cloves, halved or 2 teaspoons garlic powder

3 Tablespoons extra virgin olive oil or more if needed

1 Tablespoon toasted sesame seed oil if you want a more traditional taste

¼ teaspoon paprika

Jalapenos to taste if you want



Preheat oven to 350ºF with rack in center position. In a large bowl, beat eggs with milk, salt and pepper.


Warm oil in a 10-inch ovenproof skillet over medium heat. Add bell pepper and onion and sauté until softened, about 7 minutes. Stir in spinach and sauté until wilted, about 2 minutes. Distribute vegetables evenly in skillet and pour in egg mixture. Crumble cheese on top. Cook without stirring until eggs are just beginning to set around the edges, 2 to 3 minutes.


Place skillet in oven. Bake frittata until almost set in center, about 15 minutes. Turn broiler on high; broil frittata until top is golden brown, about 2 minutes, watching carefully to prevent over-browning. Remove from oven. Sprinkle with green onions.  Let frittata rest for 5 minutes before serving.


For a cheaper version of hummus with a different taste, try substituting natural peanut butter for tahini in hummus.  Natural peanut butter, as with other natural nut butters, has not been homogenized to keep the oil in suspension, so the oil will be on the top.  Just mix it in and store in the refrigerator.  Natural nut butters are also a healthier choice.  


 Patricia Terry, PhD, RD, LD, FAND 

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