Yield:
2 cupsIngredients
1 can (19 ounces) chickpeas, rinsed and drained
1/4 cup water
3 tablespoons peanut butter
3 tablespoons vegetable oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1 clove garlic
paprika and chopped parsley, for garnish
Instructions
In a food processor fitted with a steel blade, combine all ingredients except paprika and parsley. Process until smooth and creamy, scraping down the sides of bowl as needed. Spoon into a serving dish. Sprinkle with paprika and parsley. Serve at room temperature.
