' Dunham Cellars - Peanut / Cinnamon Hummus

Peanut / Cinnamon Hummus

Peanut / Cinnamon Hummus

Denise Romary, Hangar Lounge Cook
June, 2009

Pair this recipe with the 2005 Columbia Valley Syrah.


1 can black beans
3 Tbsp peanut butter
2 Tbsp olive oil
juice of 1/2 a lime
1 clove garlic
1/2 tsp salt
1/2 tsp cumin
1/2 tsp coco powder
1/4 tsp Cinnamon
1/8 tsp ground pepper
2 Tbsp water


In a food processor or blender, blend all ingredients until smooth.
You want the hummus to be thick and creamy, if you need to add a little more water – add carefully do not over do.
Double the recipe if you like, It can keep in refrigerator up to 2 weeks.