By Julia Westhoff
Along with milk, tortillas, and peanut butter, hummus is one of the most eaten foods in our household. If we had hummus on tap (business idea, anyone?), we would probably eat a gallon or more a week. We eat it with chips and celery, spread it on sandwiches, and even add it to our pasta. So I am sure you can understand why I like to make it as often as possible. It takes just a minute, and saves us approximately a gagillion dollars in grocery store bills. More importantly, it tastes way better than store-bought alternatives.
Hummus is very simple to make, but we always seem to be out of what I thought was a primary ingredient, tahini. Tahini can be pretty difficult to find. But do you know what is not hard to find? Peanut butter. Or almond butter. Or whatever nut butter you fancy.
We fancy all of them, and we have them all on hand all the time. And it turns out that substituting nut butters for tahini makes for an exceptional hummus.
So good-bye, tahini. You’ve been made redundant. Now if I could just figure out that whole hummus in a keg situation…
Nut Butter Hummus
2 cans chickpeas, rinsed
6 large garlic gloves
¼ cup almond or peanut butter (cashew may also work well, but I haven’t tried it)
¼ cup olive oil
1 tablespoon lemon
Salt to taste
Combine first three ingredients in a food processor. Begin blending, simultaneously pouring olive oil in a stream until the mixture is creamy. Add lemon juice and salt to taste.