PBHI just found the best recipe ever in Cooking Light magazine: Peanut Butter Hummus with Cucumber Dippers.

As a lover of hummus and Thai food, this recipe is the perfect mix of the joy of chickpeas with the flair of the peanuts and cucumbers that grace many Thai dishes.

I love this hummus as it is – for me – the best dip for veggies I have ever tried. I enjoy my hummus with pita bread or crackers and never much enjoyed it with vegetables. However, the addition of the peanut taste to the hummus, makes it mix perfectly with the tang of cucumbers – making this a relatively healthy alternative to chips and dips.

Another benefit of this recipe is that it is a hummus that does not require tahini, which makes this mostly a dish you can make with things you are more likely to have on hand.

Find the recipe for Peanut Butter Hummus with Cucumber Dippers on the website of Cooking Light magazine here.

Visit the home of Cooking Light here.