Rustbelt Hummus

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 12 slices bread
• 4 ounces peanut butter
• 3 ounces stone-ground dijon mustard (or any other strong mustard will do)
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 1 cup ranch dressing
• 1 large garlic clove
• 1 tablespoon olive oil
• 1 cup vegetables, cut into crudites (e.g. raw broccoli, sugar snap peas, carrot sticks, etc)

Recipe

• 1 preheat oven to 375°f.
• 2 warm peanut butter for about 1 minute in the microwave. you want it warm enough so that it will soften and be easy to mix, but not so hot that it melt.
• 3 combine warm peanut butter with mustard, sugar, salt, and ranch dressing and stir until it is smooth. refrigerate mixture.
• 4 slice bread into triangles and arrange on a cookie sheet. lightly coat with olive oil and then toast in oven until golden brown or until it has reach a desired crunchiness (i personally prefer a soft crunch).
• 5 as soon as the bread is done, cut the garlic clove in half and rub it all over the toast. or you could skip this or use granulated garlic but i find the clove rub just tastes better.
• 6 arrange toast points in an aesthetically pleasing manner on a decorative plate. (your family will appreciate the extra effort!).
• 7 serve dip with the toasted bread, fruit, vegetables, and/or taquitos.