I almost always use peanut oil and peanut butter in place of tahini when I make hummus.  This is because I buy natural peanut butter in its own oil and I love the flavor it gives the hummus.  I think it’s less bland than others I’ve had.

Ingredients:

3 c. cooked chickpeas.  You could use canned, but rinse and drain them.

3 T. peanut butter

1 T. peanut oil

1 to 2 garlic cloves, I like a lot in mine

1/2 to 1 c. vegetable stock to thin as desired.  I like it thin.

Salt to taste (optional)

Method:

Place all ingredients in food processor bowl and puree until smooth, adding stock as needed.  Use as a vegetable dip, or a dip for toasted pita triangles.  It is also delicious spread on bread in place of mayonnaise in sandwiches.