CHEF JEFF — ONE BYTE AT A TIME: Peanut Butter Hummus

Pita chips and baby carrots make good dippers for this kid-friendly recipe.

Peanut Butter Hummus

1 15-ounce can chickpeas, drained and rinsed

6 tablespoons water

¼ cup smooth peanut butter

2 tablespoons lemon juice

1 clove garlic, finely chopped

Salt

Combine chickpeas, water, peanut butter, lemon juice and garlic in work bowl of a food processor and process until smooth, scraping down sides of bowl as necessary. Scrape into an airtight container and season with salt. The peanut butter hummus will keep in the refrigerator for up to a week.

Yield: Serves 2 to 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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