Servings: Makes 1 1/2 cups
Combine the garbanzo beans, peanut butter, lemon juice and zest, cumin, and garlic in a food processor. With the machine running, add the oil. Add enough of the reserved bean liquid to make a smooth, fluffy purée. Season with salt and red pepper. (The hummus can be prepared up to 5 days ahead, covered and refrigerated.)
From the Fall 2004 issue of O, The Oprah Magazine
We Hear You!