Caribbean Hummus Recipe

I am always looking to modify recipes to make them more simple, local and healthy. This is an easy variation on a classic hummus recipe to make it a little more suitable for my island home in the Dominican Republic- but it is also a great summer party appetizer or quick snack. Hope you enjoy it as much as I do!

Caribbean Hummus Recipe

2 cups of cooked chickpeas*
2 chopped green onions
2 cloves of garlic, crushed and minced
1 inch chunk of ginger, peeled
1/2 cup fresh cilantro leaves
2 Tbsp crunchy peanut butter (I get locally made stuff, lucky me!)
1 whole lime, quartered
1 tsp turmeric
1-2 tsp of honey or pinch of stevia
pinch of sea salt or couple dashes of soy sauce
if you like it spicy add hot sauce to taste

*I rehydrate and cook dried beans myself because it's healthier than the cans. To do this you need to rinse the beans, then soak 'em in water for a few hours. Bring them to a boil and let them simmer for an hour and a half, till they are tender. You'll need about 1.5 cups to make 2, but I always cook extra to add them to salads (they keep in the fridge in some of their boiling water for 3-4 days.

Add all ingredients (except cilantro and green onions) to your blender and blend till smooth. If it isn't creamy enough, add a little water or cold pressed coconut oil till it's your desired texture. Add cilantro and onions last so that it blends but green flecks are still visible.

Serve 1/4 cup with crunchy carrot or cucumber sticks as a 1 serving snack. Bon Provecho!