We’ve thought about making hummus before, but recipes always call for a small amount of tahini. That’s not an ingredient that we have in the house, and what would you do with the rest, if you bought some tahini, just to make hummus?
Then I found this hummus recipe, and it says you can use tahini or peanut butter. There’s a cook’s tip in the recipe that explains,
“peanut butter would not be used in a traditional recipe, but it is a useful substitute.”
So, let’s try this quick recipe, and see if we like it. This recipe is from Ultimate 30 Minute Cookbook, by Jenni Fleetwood, and was published in Australia in 1998.
Hummus With Peanut Butter
- 14 oz can chick peas, drained
- 2 garlic cloves
- 2 tbsp tahini or unsweetened smooth peanut butter
- 4 tbsp olive oil
- juice of 1 lemon
- 1/2 tsp cayenne pepper
- 1 tbsp sesame seeds
- sea salt
- Rinse the chick peas well and place in a blender or food processor with the garlic and a good pinch of sea salt.
- Add the tahini or peanut butter and process until fairly smooth.
- With the motor still running, slowly pour in the oil and lemon juice.
- Stir in the cayenne pepper and add more salt, to taste.
- If the mixture is too thick, stir in a little cold water.
- Transfer the puree to a serving bowl.
- Heat a small non-stick pan and add the sesame seeds.
- Cook for 2-3 minutes, shaking the pan, until the seeds are golden.
- Allow to cool, then sprinkle over the puree.