Prep 5 mins
Cook 0 mins
The other night I felt like hummus, but didn't have chick peas or tahini paste in the house. I came up with this delicious substitute.
- 1 (15 ounce) can white kidney beans, rinsed and drained
- 1 tablespoon peanut butter
- 1 teaspoon olive oil
- 1 clove garlic (peeled)
- Place all ingredients in the work bowl of a food processor fitted with blade and process until smooth.
This was good, and very easy to make. I added lemon juice and jalenpenos for a little kick.
Very easy and quick. I had all the ingredients on hand. I did add extra garlic and also a Dill & Lemon seasoning blend from Schilling. It had a very mild flavor. I wanted to make it to put on celery sticks (instead of high calorie peanut butter). It's a bit bland for that. The celery had a stronger flavor! I tried it with some triscuit-type crackers and it was OK with that. Possibly good as a spread in sandwiches or wraps for veggie style lunches (I haven't tried this yet...). Also good with stronger flavored veggies as a dip, such as bell pepper strips or cherry tomatoes.
This was VERY GOOD. It's a bit more "mild than hummus, IMO. I added a bit of lemon juice and rosemary......just because that's what I was in the mood for, lol.