In a food processor, puree the garbanzo beans and lemon juice, in batches, until smooth. Add some water if the mixture is too thick; process until smooth. Transfer to a large bowl. Stir in the peanut butter and season with pepper. Stir in a little water to thin the hummus, if necessary.
To make the topping: In a small bowl, combine the chopped parsley, jalapeño, and garlic. Spoon the hummus into a serving dish and sprinkle the topping over. Serve the carrot sticks and celery sticks alongside.
Each serving provides: An excellent source of vitamins A and C, and a good source of folate, magnesium and fiber.
Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Centers for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.