Hummus Gets a Peanut Butter Makeover

 

By DANA SPARKS
Mayo Clinic News Network

This fresh spin on traditional hummus can be spread on sandwiches or served as a dip for apples and celery.

 

PEANUT BUTTER HUMMUS

Serves 16

  • 2 cups garbanzo beans
  • 1 cup water
  • ½ cup powdered peanut butter
  • ¼ cup natural peanut butter
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract

Place all of the ingredients in a food processor. Process until smooth. Refrigerate for up to 1 week.

Nutritional information per serving size 2 tablespoons: 135 calories; 4 g total fat; 0 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 0 mg cholesterol; 47 mg sodium; 19 g total carbohydrate; 4 g dietary fiber; 4 g total sugars; 7 g protein.

As a member of the Mayo Clinic Care Network, Lakeland Regional Health gains access to Mayo Clinic’s world-renowned expertise and knowledge. To find out what’s in it for you, click here.

View other low-fat recipes, such as Strawberry and Avocado SalsaLow-Fat Caesar Salad Dressing and Pasta with Roasted Tomatoes, Squash and Broccoli, on Lakeland Regional Health’s blog page.

Share: