Hummus Sans Tahini

Hi Friends! I was hoping to make some cucumber sandwiches, but I was without any tuna in my pantry! I’ll save that for a later date.  I have leftovers in the fridge for dinner tonight, but felt the need to make something!  I’m a big fan of snacking on cucumbers, probably one of my favorite vegetables with a tasty dip or hummus!  Ah ha… hummus!  I admit, I am usually lazy and buy my hummus at the store.  I had a feeling though that I had all or most of the ingredients needed, minus the pesky tahini!  Tahini is a paste made from ground sesame seeds, and well I don’t know about you, but I think the only reason you need tahini is to make hummus. I suppose I’m wrong, but I’m being realistic.

Okay! As I search for recipes sans tahini, I found a couple.  One that eliminates it all together and doesn’t even mention the word tahini, and the other being from the one and only Alton Brown.  I can’t say I’m surprised that it is, the Alton Brown, that came up with the idea of replacing tahini with peanut butter.  *Side Note: I sure do use the word tahini a lot, and it’s not even in this recipe! ha

I combined the 2 recipes together… and kinda made up the rest : )

Ingredients:

• 2 – 15 oz cans of chickpeas, drained and liquid reserved
• 3 cloves garlic, chopped
• 1/3 cup fresh lemon juice
• 2 tablespoons peanut butter
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/4 teaspoon paprika
• 1 teaspoon dried parsley or a handful of fresh parsley
• pinch of black pepper
• 1/3 cup olive oil

You have to love the simplicity of make a hummus, grab your food processor or blender.  Add the chickepeas and 1/2 of the reserved liquid and process to desired consistency.  Next, add the rest of the ingredients and blend until smooth.

Taaaa Daaaa….

You just made hummus and now you do not have to worry about using or not using the rest of that pesky tahini.  I did my guinea pig taste test with the Mr. and he did not taste the peanut butter!  Mission Accomplished!