Thai Peanut Hummus & Celery

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 ¾ cup or 420g

• Peanut butter

  Chunk style, without salt

  2 tbsp or 32g

• Sauce, hot chile, sriracha

  2 tsp or 10g

• Ginger root

  Raw

  ¼ tsp or 0.5g

• Garlic

  Raw

  2 cloves, minced or 6g

• Honey

  ½ tbsp or 11g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Water

  Plain, clean water

  3 tbsp or 44g

• Peanuts

  All types, dry-roasted, without salt

  2 tbsp or 18g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Lime juice

  Raw

  1 tsp or 5g

• Celery

  Raw

  4 stalks, large (11 inches long) or 256g

Directions

1. Place chickpeas, peanut butter, Sriracha, ginger, garlic, honey, and a dash of salt and pepper into a food processor. Process until the mixture is broken up, scraping the sides as needed.
2. With the motor running, slowly drizzle in olive oil and water until the hummus reaches your desired texture. Taste and adjust seasoning if necessary.
3. Fold in chopped peanuts, scallions, and cilantro using a spatula. Serve with celery stalks for dipping.

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• Celery with Homemade Hummus
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