It happened to me one day few weeks ago. I forgot to get more tahini when I went grocery shopping. Save myself from taking another trip back to the store, I saw my best friend, Google. I searched for the best substitution of tahini - peanut butter. Decided to give it a try. My family never noticed the difference especially saying the flavors I make every time tastes good & delicious. My oldest is NOT a peanut butter person, she dislikes anything that tastes or have peanut butter. She ate hummus wraps, hummus w/ crackers, and few others.. Never noticed the difference!
I tripled the recipe as I make for family of SIX. Very simple and easy!
ENJOY!!
Ingredients
- 1 can (19 ounces) chickpeas (garbanzo beans), rinsed and drained
- 1-2 garlic clove, peeled and chopped
- 2 tablespoons smooth peanut butter (preferably unsweetened, but conventional is fine too)
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 tablespoons lemon juice
- Himaylian salt and freshly ground black pepper
- 1/4 cup of chopped peanuts (optional, for serving)
- Pinch of smoked, hot paprika (optional, for serving)
- Parsley, herbs and seasonings for taste
Preparation
1. Put everything except the parsley in a food processor/blender and begin to process; add the chickpea liquid or water as needed to allow the machine to produce a smooth puree.
2. Taste and adjust the seasoning (I often find I like to add much more lemon juice). Serve, drizzled with the olive oil and sprinkled with a bit more cumin or paprika and some parsley.
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