Houmous with Peanut Butter – a great alternative to traditional houmous and for those times when you don’t have any tahini paste
Houmous, there seem to be an infinite number of ways of spelling it (hummus, hommus etc) and many more ways of preparing it! This Houmous with Peanut Butter came about after I stumbled across an article in the Huffington Post a while ago about using peanut butter instead of tahini in houmous.
It was an idea that struck a chord with me immediately as firstly I’m a hug fan of peanut butter (took me until adulthood to find this out) and secondly I’m all for being frugal. I remember an unloved jar of tahini paste in my cupboard that got used once or twice and then just languished there forgotten until it was too late!
That’s the thing with specialist ingredients, you buy to make one dish and then you’re left wondering what to do with the rest of the jar. So to be able to make houmous with peanut butter instead (which is always in our cupboard) makes perfect sense!
Why not get you kids making this houmous during the summer holidays, I’ll bet a lot of them don’t even realise houmous is made with chickpeas!
I remember as a child loving fig rolls and hadn’t a clue what a fig actually was – when I finally found out I went off them completely bizarrely! The same thing happened with Ox tongue that we used to have sliced from the deli counter, a family friend boiled a whole ox tongue for tea one day and that was enough to put me off for life! I don’t think you get tongue any more so a whole generation of kids have been spared!
That said I’m sure no children will be put off houmous because it’s made with chickpeas!
We enjoyed our Houmous with Peanut Butter with some wholemeal pittas or you could use it as a dip for crudité or crisps!
I’m entering a few events with this houmous:
Credit Crunch Munch which I run with Helen of Fuss Free Flavours and hosted this month by Sarah at Maison Cupcake. Recipe of the Week over at A Mummy Too and Tasty Tuesdays over at Honest Mum.
Pin for later!
Houmous with Peanut Butter
Ingredients
- 1 x 400g Tinned Chickpeas
- 2 ½ tblsp freshly squeezed lemon juice
- 2 Garlic cloves crushed
- 1 heaped dsp Peanut Butter
- 4 tbsp Water
- Salt
- Garnish:
- Drizzle of extra virgin olive oil
- Shake of cayenne pepper or smoked paprika
Instructions
- Put all the ingredients in a blender (I used my mini herb chopper) and whizz until smooth.
- Check the seasoning and adjust if necessary.
- Place in a bowl and drizzle with olive oil and dust with cayenne pepper or smoked paprika.
- Serve with pittas.
Sarah, Maison Cupcake
You know it’s uncanny I put peanut butter in my hummus for the first time ever this week and didn’t know you’d done it as well. Tastes amazing doesn’t it?
Camilla
LOL it certainly does Sarah:-)
Kate @ Veggie Desserts
Ha ha, I hate that there are so many ways to spell houmous! Genius to use peanut butter.
Camilla
Thanks, yes it is confusing but I choose to spell it this way as that is how it’s spelt when I buy it!
Bintu @ Recipes From A Pantry
Looks good especially with the smoked paprika.
Camilla
Thanks Bintu;-)
Nadia
What a great idea ……
Gavin Cowell
Such an intriguing idea! Love it.
Angie Hoggett
What a great use for peanut butter, thanks for the recipe
Honest Mum
Clever idea, never heard of peanut butter being used as a substitute (Greeks the world over are weeping right now)! Bet it adds a lot of depth though and makes for a unique, filling taste! Thanks for linking up to #tastytuesdays
Camilla
LOL I’m sorry for making Greeks cry Vicki:-)
Paul Wilson
I’m sure the Greeks have bigger things on their minds right now.
Camilla
Bigger things that what? Houmous isn’t just made in Greece!
Edward Guerreiro
This is very similar to a recipe I use all of the time. I much prefer using peanut butter to tahini. I can notice the difference between them, but I enjoy each of them about the same. Plus, I don’t know of any other uses for tahini, so when I buy it, I just ends up sitting in my fridge until I finally get rid of it.
Janice
You made me laugh with your fig roll story! My grandpa was a butcher and my gran used to boil the tongue, so I don’t eat that either in the words of Viv Stanshall “It’s been in somebody else’s mouth” lol
This is a great idea for when you don’t have any tahini and just want a small amount of hummus. I made so much the last time that I used a whole jar of hummus. It freezes really well, so worth making a large quantity.
Thanks for the recipe.
Camilla
My Danish grandad was a butcher too Janice and 2 of his sons became butchers! I remember having delicious home-made pork scratchings that you just don’t get in butchers in Britain. I haven’t seen tongue for sale since the BSE crisis so not sure if it’s sold anymore?
Glad to give you some hummus inspiration:-)
Sus Chalmers
this sounds a much more interesting combination that peanut butter and jelly! – must try it soon.