Peanut Butter Hummus

Peanut Butter Hummus PinThis Peanut Butter Hummus recipe was inspired by a freak weather event in Atlanta. Amelia had travelled back to Denver for her day job and on the day of her return flight to Atlanta, we had 8 inches of snow, which cancelled hundreds of flights.

She was able to fly back the next evening, but the roads were slushy from all the melting snow and the temperatures were predicted to drop below freezing after sunset. Since her flight wasn’t scheduled to arrive until 8PM, we decided to get a hotel room near the airport so we wouldn’t have to drive back to Marietta on icy roads.

Amelia has tons of Marriott points from her years of travelling for sales, so we reserved a room at the Renaissance Hotel. It’s still not easy to eat vegan at hotels (or on airplanes), but they did have a few options for us.

One of them was a version of hummus made from a local culinary favorite: boiled peanuts. We had never heard of boiled peanuts before our stay in Atlanta, but it’s a popular appetizer on area restaurant menus. We ordered some at a restaurant with some friends and Amelia loved them, but I didn’t like them. They were too messy for me. I’d rather eat them as nature (and ballparks) intended…out of the unboiled shell.

Or in delicious hummus! Rather than go through the hassle of boiling peanuts and deshelling them to match the Renaissance Hotel’s Boiled Peanut Hummus, we decided take the easy route by using peanut butter.

Basically, we used our Classic Vegan Hummus recipe and swapped out the tahini with peanut butter, and it’s absolutely delicious! It goes really well with pita chips, apples, celery or your favorite hummus delivery device.


Peanut Butter Hummus
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Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Peanut Butter Hummus
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
8 servings 10 minutes
Servings Prep Time
8 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Drain the liquid from the chickpeas (garbanzo beans) into a bowl or measuring cup and save.
  2. Peel the garlic cloves.
  3. Put the steel blade in your food processor (not the shredder blade).
  4. Turn on the food processor and drop the garlic down the feed tube. Process until it's minced well.
  5. Take the lid off of the food processor and add the chickpeas, salt, peanut butter, lemon juice, Tabasco and 1/2 cup of reserved chickpea liquid. Process until it's coarsely pureed.
  6. Taste it to make sure it's good. Always taste test while cooking and before serving.
  7. Serve with sliced apples, pita chips or veggies.
Recipe Notes

Serving size is about 1/3 cup of hummus and half an apple.

 

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