Easy Peanut Butter Hummus Recipe (No Tahini Required)
I first made this recipe for peanut butter hummus (or houmous as it is sometimes spelled) when I wanted to make the famous Middle Eastern dip but had no tahini left in the cupboard.
How Do You Make Hummus Without Tahini?
Tahini is a type of seed butter, so replacing it with another type of seed or nut butter is the obvious answer. I had a big jar of smooth peanut butter in the cupboard, so I decided to see whether this swap would work. To my delight, it works beautifully!
How I Came up With This Recipe
In creating this peanut butter hummus recipe, I have heavily borrowed from Leila Hedjem’s recipe in the brilliant Together: Our Community Cookbook. This wonderful recipe book was created in the aftermath of the Grenfell Tower fire when a group of local women came together to cook food for their families and neighbours. All profits from the sales help the Hubb Community Kitchen to strengthen lives and communities through cooking.
In replacing the tahini with the peanut butter, I used three tablespoons versus Hadjem's four tablespoons of tahini to avoid making the hummus too 'peanutty.' If you are a peanut butter fanatic, do add Hadjem's four tablespoons, or even more!
Why You Should Make Your Own Hummus From Scratch
Hummus is so easy to buy in the supermarket. So why bother making it yourself?
You get more hummus: This version costs around the same as buying a store-bought version except you get way more. This recipe produces around 300-350 grams. In the UK, your average store-bought hummus pot contains around 200 grams of hummus.
You can adapt it to include all kinds of flavours: When you make your own hummus, you can adapt the recipe depending on your tastes. Like it lemony? Great - add an extra tablespoon of lemon. Prefer it rich with garlic? Fantastic - add more garlic. You can also make additions to this recipe. In stores and online, I have seen versions as diverse as harrisa, red pepper, chilli, beetroot, sweet onion and sweet chilli, all of which sound delicious. While doing my research for this recipe, I have even seen chocolate hummus, which uses cocoa powder to give the hummus a rich chocolately flavour.
You can also change the pulse you use. I have used traditional chickpeas in my recipe, but broad beans, peas and butter beans are all common swaps that taste great.
It looks and tastes impressive: People can always tell when you have made your own hummus. Despite the simplicity of the recipe, they are always impressed when you have chosen to make it yourself. The flavour is better too, being just that bit more fresh and intense.
Tips for Making Delicious Hummus
- When you are adding water, add it in a tablespoon at a time. This method ensures that your hummus is a good consistency and doesn't end up too runny or watery.
- I recommend using smooth peanut butter to avoid lumpy hummus. However, if crunchy is all you have, blend your hummus for longer and follow the tip below.
- Make your hummus ultra-smooth by passing it through a sieve. This removes lumps as well as rogue chickpeas that have escaped the blender.
- 1 (400 grams / 14 oz) can chickpeas, drained and rinsed
- 3 tablespoons peanut butter
- 2 tablespoons lemon juice
- 2 garlic cloves (or 2 teaspoons garlic paste or 1/2 teaspoon garlic powder)
- 3 tablespoons olive oil
- 3 tablespoons water
- Pinch salt
- Smoked paprika, for dusting
- Extra olive oil, for drizzling
- 1 teaspoon dried/fresh coriander (optional)
- Add the chickpeas, lemon juice, peanut butter, olive oil, garlic powder, coriander (if using), and salt and water to a bowl if using a stick blender, or free-standing blender if using.
- Blitz until smooth.
- If the mixture is not smooth enough, add more water, a tablespoon at a time and continue to blitz until your hummus has reached the consistency you want.
- Taste your hummus and adjust the seasoning as you like.
- Serve sprinkled with some paprika and an extra drizzle of olive oil.
This is the perfect dip for a night in or an impressive addition to a gathering. It tastes delicious with oily bread and olives, or with falafels in a pitta bread or wrap. I also like to enjoy this hummus in a very untraditional way with tortilla chips or crisps in front of a movie on a Friday night.
More Canned Bean Recipes
© 2020 Kathryn Worthington