Peanut Buttery Hummus (No Tahini)

Planning on whipping up some hummus but don't have any tahini on hand? Let peanut butter come to your rescue!

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 
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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.

Crack Wraps

Oh my! Tonight's dinner has become my family's BIG another winner! Another favorite meal of ours, Crack Wraps, definitely will make this sometimes!  Easy to make and healthy - one wrap is 276 calories.

ENJOY few of the recipes I posted below:

CRACK WRAPS

Make 4 wraps (we double the ingredients as we are family of 6)

INGREDIENTS:

• 4  La Hacienda de Peas Tortillas (see recipe below on how to make this)
• 1  cup Crazy Good Hummus (see another recipe below on how to make this)
• 1 to 2 ounces shredded or sliced non-dairy Swiss or mozzarella cheese (Daiya mozzarella shreds)
• 1 to 2 teaspoons of melted vegan margarine (Earth Balance)

DIRECTIONS:

1. Place a medium skillet over medium-high heat.
2. Spread your tortilla or wrap with a generous amount of hummus and top with cheese. Tuck both ends of the tortilla up and roll like a burrito.
3. Brush the outside of the wrap with a light coating of melted margarine or a quick blast of cooking spray. Grill wrap on both sides until the outside is toasted and the cheese has melted.

 la hacienda de peas tortillas recipe

makes 6  6-inch tortillas

INGREDIENTS: 

• 2  cups all purpose gluten-free flour
• 1  teaspoon baking powder
• 1  teaspoon salt
• 1  tablespoon plus 1 teaspoon vegan margarine  
• 1/2 to 1 cup water

DIRECTIONS:

1. Combine dry ingredients in a large bowl. Add margarine and work through flour evenly with your hands until fully incorporated. 
2. Pour in water, a few tablespoons at a time, and work in with your hands until a soft ball forms.  Knead dough on a floured board for a few minutes until dough is no longer sticky.
3. Divide the dough into 6 balls and set aside to rest for approximately 20 minutes.
4. On a floured board, roll the dough flat (as thin as possible).
5. Place the tortilla in a skillet sprayed with cooking spray over medium heat, cooking until slightly golden and puffed on each side, about 1 to 2 minutes per side.  Repeat with remaining dough.
6. Store the finished tortillas in the oven on the lowest setting, covered with clean damp tea towels until ready to use.

 
                   Crazy Good Hummus recipe

Makes 2 cups

INGREDIENTS:

• 1  14-ounce can of chickpeas, drained and rinsed (reserve liquid)
• 2  tablespoons tahini
• 1  teaspoon salt
• 2  tablespoons lemon juice
• 2  teaspoons minced garlic
• 1/2  teaspoon cumin
• 3  tablespoons reserved liquid from canned beans
• OPTIONAL GARNISH: paprika and/or olive oil

DIRECTIONS:

1. Drain and rinse chickpeas and place in a colander. Remove skins from chickpeas by squeezing each bean gently between your thumb and forefinger.
2. Place de-skinned chickpeas in a food processor with remaining ingredients. Process until smooth and creamy.

VARIATIONS:

Roasted Red Pepper Hummus: add 1/3 cup jarred roasted red peppers to mix during processing
Kalamata Olive Hummus: add 1/3 cup pitted Kalamata olives to mix during processing
Rosemary and Pine Nut Hummus: add 2 tablespoons fresh, chopped rosemary and 1/4 cup pine nuts to mix during processing.

Lemon Lentil Soup

Makes 6 large bowls

INGREDIENTS: 

• 4 carrots, peeled and chopped (about 2 cups)
• 2 stalks celery, chopped (about 1 cup)
• 3/4 teaspoon coriander
• 4 cups organic vegetable broth
• 1 cup red lentils, rinsed and drained
• 1/4 cup fresh lemon juice
• 3 tablespoons raw cashews
• 1 1/2 cups chopped spinach
• 2 tablespoons chopped parsley
• salt and pepper to taste 

 DIRECTIONS:

1. In a saucepan over medium-high heat and sprayed with cooking spray, saute carrots, celery and coriander for approximately 5 minutes or until vegetables are tender.
2. Add broth and red lentils and bring to a boil. Reduce heat, cover and simmer for 15 minutes, until lentils are tender but not mushy.
3. Combine lemon juice and cashews in a food processor or blender. When lentils are done, stir in spinach, parsley and lemon-cashew cream and heat until mixture is uniform.
4. Adjust salt and pepper to taste.

I had the cream sauce on side as I wasn't sure if my family would like, sure enough half of us don't like, another half of us love it! I doubled this recipe for my family.  ENJOY!