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Peanut butter hummus?

So, after witnessing Anita Lo's peanut butter/tahini mix-up on TC Masters, I got to thinkin'...could you make a hummus-like dip with peanut butter that would give you a nice peanut buttery flavor without the fat content? I'm thinking something to go on fruits and veggies. I'd lean towards an oily peanut butter, and hopefully be able to cut out the olive oil by doing so. The usual hummus flavorings are pretty much out, though, and that's where I'm getting stuck. I think chipotle would work nicely, but that would give a pretty distinct flavor...so maybe smoked paprika for the smoke without the heat? Maybe curry powder for another variation? Does anyone have any other ideas, or am I nuts?

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  1. i've used a little natural PB in the past when i was mid-prep and realized i didn't have enough tahini. there are so many ways you can go with it...


    1. Of course you're nuts -- writing about tahini and peanuts! Sorry, couldn't resist.

      I'm not a huge tahini fan, and tend to let it go rancid in my kitchen. I usually make a rather low-fat version of hummus, and find peanut butter works quite nicely. I don't like thick, fatty hummus much. Chipotle would be really good, I think. It's not like it's a dish particularly prone to ruining with seasonings (though a friend's dill variation was nauseating).

      1 Reply
      1. re: dmd_kc

        not nuts, but seeds and legumes! ;-).

      2. Hellooooo! - I think it would be lovely to make peanut hummus - I am such a freak that during season I make hummus from fresh garbonzo's - (which is awesome but time consuming) - anyway why not? In most countries peanuts are used as a savoury, so I am now going to try it - I am going to use boiled peanuts - that should emulsify well.
        I like the smoky idea - am rushing out to see if I can find boiled peanuts - again they are a seasonal item but I think I can find them frozen! Will let you know! Great idea love recipies outside the box!

        1. What fat issues are you concerned about? Peanuts and tahini both have a decent amount of fat in them, although it is the "good" kind of fat that is not bad for your cholesterol--ditto for olive oil. In any case great hummus can be prepared just fine without any additional oil (besides the tahini). You may need to use a bit more water.

          Unless you putting copious amounts of extra oil in your hummus I don't think you need to worry about the fat content, it is very low and the fats are healthy.

          I like adding a good amount of fresh ground black pepper into my hummus. Adds a little kick (learned this form a local hummus brand here). Some cumin (already ground) works well, too. I don't like really strong flavors like roasted peppers, chipotle, etc in my hummus. Can always have those on the side later. When serving, I like to drizzle some good EVOO on and a couple dashes of smoked paprika.

          1 Reply
          1. re: barryg

            I was referring to the fat content in peanut butter...thinking I could "cut it" with the chickpeas and still end up with a peanut butter-flavored dip, but with less calories per tablespoon.

          2. i don't watch top chef and i'm not sure what your concern is about fat -- since both tahini and peanut butter are both nearly all fat.

            i really dislike tahini so often will use a combo of natural (no sugar) peanut butter and sesame oil and puree garbanzos or white beans with that. if you're really being fat-phobic,you can thin the puree with water or the liquid from canned beans, if not using home-cooked. flavors you associate with middle eastern cuisine all work here -- cumin, ginger, cilantro, coriander, mint, garlic, chili. don't be skeered!

            1. I would make a Thai peanut sauce, but I add sesame oil. Yes it's high fat but lots of vitamins. Great for dipping, hot or cold.

              1. I make my hummus with peanut butter, lemon juice, garlic and cumin. You could probably add a dash of paprika if you wanted. It offsets the peanut butter in my opinion, and you might have to play with the amounts until it's how you like. I rarely have time or money to go out looking for a jar of tahini, but I always have peanut butter.

                1. I've made hummus with peanut butter instead of the tahini but I think--and correct me if I'm wrong--what you want is to have something peanut-butter-like, but using chickpeas?

                  1. Thanks for posting this. I don't like tahini and wondered how PB or other nut butters might work out.. In the past I have used a little of the water that I boiled the garbanzos in to create a creamyness. I also added a little bit of EVOO.

                    1. It is probably herasey for a jewish girl to do so, but I have often used Martha Stewart's hummus receipe which calls for lemon juice, but no tahini. I've done it mostly because the tahini goes to waste if I buy a jar just for one purpose.

                      2 Replies
                      1. re: Stuffed Monkey

                        I hate tahini and never use it in my hummus - just chickpeas, olive oil, lemon juice, garlic, salt, and spices. My favorite brand, Bobbi's, does it this way too (though they use soy oil rather than olive, which actually adds some nice flavor as well). Doesn't answer the OP's question, where the whole point is the peanut butter, but for all my fellow tahini-haters above: no need to substitute anything if you don't want to, just go ahead and leave it out!

                        1. re: Emmmily

                          Might have been mentioned above, but I use sesame oil (which I always have around) rather than tahini, and think it gives the hummus a better texture.

                      2. I grew up in a Lebanese household where Hummus was a staple dish. After getting married my wife started buying prepared hummus in the supermarket When the price got up to around $5 bucks for a small round container of the more popular commercial brands , we decided to try making it at home with the food processor.
                        I agree wit all of the previous posts that : a. it's much cheaper to make it at home. and b.
                        it tastes much better than store bought.
                        We did make one slight alteration to the basic recipe: because Tahini is rather expensive, we tried substituting penut butter.in small quantities. Result = slightly different flavor but still delicious.
                        I can see from tha above comments that we have not committed a cardinal sin by using PB instead of Tahini.