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.”
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 Prevention.com.
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.
- 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.