Serves: enough for a party of 10!
4 cups jugo beans, drained
1 garlic clove
1/4 cup extra virgin olive oil
6 tablespoons peanut butter, smooth or crunchy (depending on desired texture)
3 tablespoons fresh lemon juice, or more to taste
2 teaspoons sea salt
2 teaspoons ground cumin
5 tablespoons vegan sour cream *make your own, here’s our recipe
2 tablespoons toasted marula nuts, processed for a few seconds in the food processor until ground
1 teaspoon smoked paprika, to serve
But the jugo beans, garlic, 3 tablespoons olive oil, peanut butter, lemon juice, salt and cumin into a food processor and process until pureed but not completely smooth.
Add 4 tablespoons of the sour cream and process again, then slowly add the rest of the sour cream and oil until it reaches your preferred thickness. Add more lemon juice and salt to taste, if necessary.
Mix in the ground marula nuts and paprika before serving and pair with crudité, flatbread or whatever else you’d like to dip into this incredibly delicious hummus!