Description
No tahini? No problem. This hummus without tahini uses peanut butter to give an incredibly smooth dip with a fabulous nutty texture. You may even prefer it to the traditional recipe!
The default recipe serves 3-4 as a dip.
Ingredients
Scale
- 400g / 15oz tin of chickpeas, drained and rinsed
- 1/2 tsp bicarbonate of soda / baking soda (optional)
- 1 tsp cumin
- 2 garlic cloves, crushed
- 4 tbsp extra virgin olive oil
- 2 tbsp smooth peanut butter
- 1 lemon – juice only
Instructions
- This step is optional – but results in an extra creamy, smooth result. Place the chickpeas in a saucepan and cover with water. Add the bicarbonate of soda/baking soda and bring to the boil. Boil for 00 minutes. Use a slotted spoon to skim off any skins that rise to the top while boiling. (It doesn’t matter if you don’t get them all). Drain and allow to cool.
- Add the chickpeas, cumin, garlic, olive oil, lemon juice and peanut butter to a blender and blitz together until you have a smooth hummus texture. Season to taste.
- Serve with warm pitta bread or crudites and topped with an extra drizzle of oil and some paprika dusted over.
Notes
- You can also try almond butter or sunflower seed butter instead of the peanut butter. Or you can use sesame oil in place of half of the olive oil and add some greek yogurt instead of the peanut butter.
- The prep time does not include the optional step of pre-boiling the chickpeas.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blended
- Cuisine: Arabic
Nutrition
- Serving Size: 1
- Calories: 213
- Fat: 18.5g
- Carbohydrates: 7.5g
- Protein: 4.5g
Keywords: hummus, tahini substitute, arabic, middle eastern, dip, side, sauce, starter