Hummus Recipe Without Tahini
You'll love this creamy hummus recipe without tahini, where we balance the nuttiness of peanut butter with bright lemon and mint flavors!
Equipment
- Food Processor
Ingredients
- 1 15oz can of chickpeas
- 3 tbsp peanut butter smooth is best but chunky works as well
- 2 garlic cloves
- 2 tsp ground cumin
- 2 tbsp fresh squeezed lemon juice usually the juice of one medium juicy lemon
- 1 tsp lemon zest
- 10 small mint leaves about 1 tbsp loosely chopped mint leaves, plus extra for garnish
- pinch of sea salt
- extra virgin olive oil to drizzle
Instructions
- Drain the chickpeas, reserving the liquid from the can. You have the option to simmer the chickpeas in water for about 10 minutes until nice and soft (then drain them), or you can use them straight out of the can. If you simmer them they will be softer, yielding a creamier consistency, but in my opinion it doesn't make a huge difference.
- Add to a food processor the rinsed chickpeas, lemon juice, cumin, sea salt, garlic cloves, mint leaves, and peanut butter. Pulse until everything starts to blend.
- Pour about 1/3 cup of the reserved chickpea liquid (aquafaba) into the food processor and process again for 20 seconds. Check the consistency and add 1 tbsp at a time of chickpea water until the desired consistency is met.
- Scoop into a serving bowl and flatten with the back of a spoon. Drizzle with extra virgin olive oil, and garnish with minced mint leaves and lemon zest. Serve at room temperature and enjoy!
Notes
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 82kcalCarbohydrates: 5gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 54mgPotassium: 119mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 6mgCalcium: 25mgIron: 1mg
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