Peanut Butter Hummus

1 (15-ounce) can organic chickpeas, rinsed and drained 
1/2 cup water 
1/2 cup Peanut Butter
1/4 cup lemon juice 
1/2 teaspoon sea salt, or more to taste 
1 clove organic garlic, minced 
2 tablespoons extra-virgin olive oil
Freshly ground black pepper 
2 tablespoons chopped fresh flat-leaf parsley leaves 
Additional olive oil

In a food processor, puree the chickpeas, water, peanut butter, lemon juice, salt, and garlic. 
While the motor is running, pour in the olive oil and process until fully incorporated. 
Season with pepper to taste. 

Transfer to a serving bowl or platter and drizzle with olive oil and garnish with parsley. 
Serve with crackers. Store any leftover hummus in the refrigerator for up to 2 days. 
Serves 8-10 as an appetizer