No Tahini? No problem! You can still make this quick and easy almost hummus recipe in just a few minutes without a trip to the grocery store!!
Let me just put this out here right at the beginning. I rarely follow predictable social patterns and expectations. Not because I'm a rebel. It's not intentional. I'm just usually blissfully unaware of them until everyone tells me I'm doing it wrong.
Unfortunately for me...people are much more open about correcting my spelling mistakes and errors in social norms than they are at helping me through my many fashion mistakes over the years. Seriously guys. Friends don't let friends wear raspberry colored corduroy culottes.
#justsayno
On the plus side though... I make weird food.
Wait, wait. I think that came out wrong.
ish.
I mean, it kind of came out right. I make common food in unexpected ways. Sometimes it's a horrible, horrible failure. And sometimes I find out that I've been making it "wrong" for years...but I don't mind because it tastes amazing.
Kind of like this hummus.
It's not quite hummus.
Because hummus is supposed to have Tahini. And olive oil. And I originally thought that Tahini had fish in it. And when even when I found out that it didn't....my brain was still giving me a hard pass on it....just thinking about the time I thought about it having fish in it.
Soooo.... I make hummus without tahini or olive oil. And it tastes AMAZING. I highly recommend it.
Yield: about 4 cups
Not Quite Hummus
No Tahini? No problem! You can still make this quick and easy almost hummus recipe in just a few minutes without a trip to the grocery store!!
Prep time: Cook time: Total time:
Ingredients:
- 2 cans (15 ounces) chickpeas, rinsed and drained, or 3 1/2 cups cooked chickpeas
- 1/3 cup lemon juice (from 2 lemons)
- 4 tablespoons peanut butter (You can use organic no-sugar added fancy peanut butter...or regular sugar laden commoner peanut butter.)
- 2 to 4 tablespoons water
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
Instructions:
How to cook Not Quite Hummus
- If you are using canned chickpeas, drain and rinse the chickpeas. Bring to a boil in clean water and boil for 5 minutes. Then rinse again.
- Place lemon juice and peanut butter in the bottom of a food processor. Blend until thick and creamy.
- Add chickpeas and two tablespoons of water. Pulse 3-5 times. Then blend until smooth. Add more water if necessary to create a smooth consistency.
- Add garlic powder, salt, cumin, and paprika and blend again until combined.
- Serve warm or chilled.
Now that you've made your very own hummus at home -- what should you do with it?
ANYTHING YOU WANT!!!
But... here are some ideas to get you started!!
** Dip for vegetable sticks like carrots, celery, peas, peppers, cucumbers, jicama, etc.
** Eat with a spoon and a small side of guilt. (But only a SMALL side.)
** Dip for crackers, pretzels, or pita chips.
** Use as a sauce on burgers or sandwiches.
** Add to a curry for a thicker, richer sauce.
