Sometimes you just get a hummus craving and you NEED to make some, but disaster strikes and you don’t have Tahini. I have been limiting my trips out and did not want to go out just to buy Tahini so I got a bit creative and tried peanut butter and surprisingly it works very well!
This recipe creates smooth creamy hummus and is worth the few extra steps involved. This is based on my basic hummus recipe that I like to add other ingredients such as roasted carrots, za'atar, sweet chilli or coriander and Lemmon zest. Creamy
Perfect for dipping
Hummus 1 cup of dried chickpeas 1/2 tsp of bicarbonate of soda 2 bay leaves 3 cloves of garlic 1-2 lemons juiced 3 tbsp of peanut butter 3 tbsp of olive oil 1/2 tsp paprika Salt & pepper to taste Water reserved from cooked chickpeas Pre soaked Chickpeas For pre-soaked chickpeas, cook for 20m in a pressure cooker with the bicarbonate of soda, bay leaves & 1 clove of garlic.
For unsoaked chickpeas, cook for 65m in a pressure cooker with the bicarbonate of soda, bay leaves & 1 clove of garlic.
While the chickpeas are cooking, crush the remaining garlic and place in the lemon juice with a few pinches of salt. This helps break down the harshness of the garlic. When the chickpeas are ready allow to cook slightly and drain, reserving the liquid to use next. Then in a blender or food processor put the garlic and lemon juice, along with the paprika, peanut butter and oil and blend until smooth. The mixture will be quite thick at the moment. Add in a 1/4 cup of chickpea cooking liquid and blend. You want to achieve a smooth, runny consistency. You may need to add more water but you do not want to add more than 3/4 of a cup. Add the chickpeas to the blender, then blend until everything is smooth. At this point, you may wish to add more salt, pepper or paprika depending on your personal taste.
Grab some veggies and cracker and dip away to your heart's content!
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