You would probably never guess this about me, but I absolutely hated peanut butter growing up. I’d even go as far as to hide it under the couch (sorry Mom) as a kid. It wasn’t until my 20’s that I acquired a love for this creamy gooey luscious substance.
Now a days, I consume peanut butter or powered peanut at least a few times a day. It is a protein stable in my diet. Peanut butter is my go-to for adding calories and protein into my clients’ diets.
However if you are trying to cut down on calories you can try using powered peanut butter instead.
This recipe yields 14 (2 Tablespoons per serving) servings
6 Tablespoons of PB2
2 cups of cooked chickpeas (if using canned make sure to rinse and drain thoroughly)
1 tsp kosher salt
2 large gloves of garlic
1 Tablespoon of extra virgin olive oil
1/8 teaspoon of paprika
3 Tablespoons of water
1/4 cup fresh lemon juice (about 1 1/2 lemons)
Place all the ingredients into the high tech blender. Process all the ingredients until smooth and creamy consistency is achieved with no residue of thick chunks remaining.
Enjoy with carrots or snap peas 😋