toodles to tahini

Back when summer was still here, along with its surrounding warmth and sunshine, I pretty much lived off of basil hummus.

Bunches and bunches of home-grown basil found their way into my heart, my home, my food processor.  I worried that the family would grow tired of this beautiful combination, but nobody every did.  We ate it with lunch.  With dinner.  And sometimes I even snuck in a spoonful or two for an afternoon snack. 

But when summer disappeared, so did basil hummus.  Until next year.

Tonight, I was craving hummus once again.  And since basil was no longer a viable option, I would simply have to discover something new and exciting. 

Secret ingredient of choice?

Yes, you actually did see that correctly.

Peanut butter.

The idea came to me while I was flipping through countless hummus recipes, all asking for ‘tahini.’  Well, I don’t commonly have tahini in my pantry.  Let me rephrase that.  I have never had tahini in my pantry. 

“So,” I asked myself.  “Why not peanut butter?”

I googled the idea—just to make sure I hadn’t completely gone off the deep end—and realized that other people have tried this before as well.  Some people claimed that the peanut butter flavor threw them for a loop.  Others said this peanut flavor disappears by the following morning.  Others said they preferred the peanut version over tahini.

That’s it.  My interest was piqued.  There was absolutely no turning back.

My dusty food processor was pulled out of hibernation and put to use, once again.  No basil this time.  Just peanut butter.

Zwurrppp…20 seconds in the processor.  The result was puffy.  Whippy.  Garlicky.  Tangy.  Soft. 

In one word: Interesting.

I couldn’t decide if I liked it on first bite.  So I took another.  And then I loved it.

Obviously, the hummus is finding its way into my lunch for tomorrow…

…along with some veggies and a slightly battered (but still delicious) apple. 

I’m kind of excited. 😀

Peanut Butter Hummus
This is definitely a complex and savory “peanut butter” flavor.  If “sweet” is what you’re after, you may want to nix the garlic and lemon juice.  Try adding some cinnamon or another common “sweet” spice to add some excitement. 😀  I also think this would go well with canned pumpkin.  Just sayin’.

  • 1 15 oz. can of garbanzo beans, drained and rinsed
  • 1/3 c. natural peanut butter
  • 1/4 c. lemon juice
  • 1/2 tsp salt (less or more depending on sodium level of beans and peanut butter)
  • garlic powder, sprinkled liberally
  1. Process ingredients together in a food processor until smooth. 

 Question: What is your favorite flavor of hummus?  Have you ever tried an “unusual” or slightly “unexpected” flavor?

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23 thoughts on “toodles to tahini

  1. I am living in Paraguay where Tahini doesn’t exist (and I have no possible way of explaining what it is to locals) and have been forced into creativity as well. Peanut Butter is a GREAT choice for delicious and healthy hummus. Interesting on the Basil Hummus, must try that out sometime 🙂

    • Oh, yum! I’ve never tried it, but I’m thinking that I need to buy the cookbook. All of the recipes sound wonderful. 😀

  2. Great idea. I might try this with cashew butter, cause I bet that would be delicious.

    I love artichoke and spinach flavored hummus, and I just got a new kalamata olive one that sounds pretty good too. Haven’t made my own because I used to find that tahini would get bitter too quickly (it must have gone off), but if I try a nut butter that should resolve the problem.

  3. thats IS an in teresting combo 🙂 peanuts give me migraines so won t be trying it soon, but i might try mixing sflowersee butter with hummus cause to me, sflowersed buttah and pb taste similiar. i love mixing a load of fresh coriander a a pinch of cumin into my hummus, but i detest the carmelised onion hummus, blergh,
    xx

  4. I love peanut hummus. I made the sesame peanut hummus from Eat Drink and Be Vegan and it was so good!

    I grow basil plants indoors on my kitchen windowsill so I can enjoy it year-round 🙂

  5. My favourite flavour of hummus is good ol’ garlic 🙂 Personally, I don’t think I would ever make it with peanuts, but that’s because I am in love, love, LOVE with tahini and always have a jar in the cupboard 🙂

  6. I ran across a similar recipe yesterday…you’ve sparked my interest again.
    As far as favorite – it’s embarassing how fast I go through a container of cilantro/jalapeno hummus from TJs and my newest obsession is Trader Joes white bean and basil hummus. Tastes just like pesto!!!

  7. So creative! I like that it could be either sweet or savoury, depending on which spices you add.

    My current favourite hummus flavour is sun-dried tomato and herbs! But I’m always trying new flavours- there are so many out there. I have yet to try “dessert” hummus, though.

  8. That’s genius! I bought a jar of tahini to make hummus a while ago and that’s the only thing it gets used for… and I’m not even close to being finished. Once it’s done, I’m totally going to try peanut butter instead!

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