Hummus without tahini is impossible? Think again – and with organic peanut butter, it becomes even creamier and nuttier than the original. Ready in 5 minutes, keeps for a week in the refrigerator.
Ingredients (approx. 4 servings)
- 1 can of chickpeas (400 g), rinsed and drained
- 3 tbsp Organic creamy peanut butter
- 2 tablespoons olive oil + a little more for serving
- 1 clove of garlic
- 2 tablespoon lemon juice
- ½ teaspoon cumin
- Salt to taste
- 3-4 tablespoons of cold water
Toppings
- red bell pepper powder
- Fresh parsley
- Hacked Organic peanuts
- olive oil
Preparation
- Place chickpeas, peanut butter, olive oil, garlic, lemon juice and cumin into a blender or immersion blender.
- Mix, adding cold water one tablespoon at a time until the desired creaminess is reached.
- Season with salt.
- Pour into a bowl, press a hollow into the middle with a spoon and garnish with olive oil, paprika, parsley and chopped peanuts.
It goes well with pita bread, raw vegetables, falafel, or simply a good loaf of bread. It keeps easily in the refrigerator for a week.
👉 Organic peanut butter directly from the Weinviertler Order from a farm