Friday recipe: peanut butter love

Have I told you lately how much I love peanut butter? Give me a jar, preferably the crunchy kind, and a spoon and I’m happy. I crave the creamy stuff the way some people go ga-ga over chocolate or episodes of “The Walking Dead.”Peanut butter love

Don’t limit your enjoyment of peanut butter cookies, although those are always worth indulging in (my go-to recipe: one cup peanut butter, one cup sugar or Splenda, one egg, well combined; roll into balls, criss-cross tops with a fork and bake five to six minutes at 350 degrees). Peanut butter is a tasty addition to dips and main dishes, like the spread below from

Popeye peanut butter hummus

  • 15-ounce can chickpeas, rinsed and drained
3 tablespoons peanut butter
  • 2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1/2 teaspoon cumin
1 clove garlic, mashed with a pinch of salt
5 ounces (½ package) frozen chopped spinach, thawed and squeezed dry

Combine all ingredients except spinach in food processor. Add 1/3 cup warm water and, if desired, ½ teaspoon kosher salt and process until smooth. Quickly pulse in spinach until combined. Transfer to a serving bowl and enjoy with crackers or raw veggies.

Spicy peanut dip

  • 1/3 cup peanut butter
  • 2 small fresh chile peppers, seeded and chopped
2 small cloves garlic, minced
1/4 cup fresh lime juice
3 tablespoons mango nectar or apple juice
2 tablespoons reduced-sodium soy sauce

Combine all ingredients in blender. Puree until thick and smooth, adding a little more mango nectar or apple juice to thin if needed. Serve dip with raw veggies.

Peanut satay

  • 3/4 cup creamy peanut butter
1/2 cup light coconut milk
  • 3 tablespoons reduced-sodium soy sauce
2 tablespoons freshly grated ginger
  • 2 tablespoons mirin or rice wine
  • 1 tablespoon fresh lime juice
2 teaspoons Sriracha or other hot sauce

Combine all ingredients in bowl and whisk together until smooth. Brush on chicken, tofu or pork skewers and grill, or serve with any Asian-style noodle or rice dish.

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