Amy's Hummus

1 can (14.5 oz) garbanzo beans
3 rounded tablespoons creamy peanut butter*
1 clove garlic, crushed
2 teaspoons cumin
1/3 cup fresh lemon juice
3 tablespoons olive oil + extra for blending
1/4 teaspoon cayenne pepper
3 tablespoons water
large pinch paprika, to garnish
extra virgin olive oil, to garnish
chopped fresh flat leaf parsley, to garnish**

Drain garbanzo beans and rinse. Combine garbanzo beans, peanut butter, garlic, lemon juice, olive oil, and cayenne pepper in food processor. Process until creamy. While processor is going drizzle in water, you don't have to use all of it, and then 1 to 2 tablespoons additional olive oil until creamy consistency is achieved. Spread hummus into a flat dish such as a ceramic pie plate, sweeping the top with a spoon to create wavy appearance. Drizzle with olive oil, sprinkle paprika on half of dish, and sprinkle parsley over the top. Serve with grilled or toasted Greek flat bread or pita chips.

*I use peanut butter instead of tahini. I can't justify buying a whole big bottle of the stuff and I always have peanut butter on hand. It tastes just as good, and pretty similar to tahini.

**I didn't have parsley so I used chopped cilantro. It was fine and delicious too.