Mock Hummus Bi Tahini (Chickpea & Sesame Seed Paste)

"An adaptation of the famous Middle Eastern favorite called "hummus bi tahini". This is a more convenient and quick, yet equally tasty, garlicky, pureed vegetarian dip served as an hors d'oeuvres eaten with pocket bread or diced tomatoes. This American adaptation seems to work well by making it with a food processor and substituting peanut butter for the traditional sesame seed paste. The flavor comes out a little bit different but it is still equally tasty and for the average shopper, easier and cheaper to make."
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  • In a food processor, finely chop the garlic cloves. While processor is running, through the lid, gradually add 3 tablespoons of the olive oil to the garlic and mix garlic into the oil. Stop food processor. Open lid and add the peanut butter. Close and start processor. Beat until peanut butter, oil and garlic start to mix. While processor still running, gradually add through the lid the lemon juice homogenizing it into the peanut butter mixture. Stop processor.
  • Open garbanzo beans. Drain liquid off the garbanzos but retain a few tablespoons of the liquid and set aside.
  • Open lid and add the garbanzos to the peanut butter mixture. Close processor lid and start processor.
  • Puree the garbanzos homogenizing them into the peanut butter mixture with the food processor running. Only if it is too thick, add, a tablespoon at a time, some of the retained garbanzo liquid until the hummus is a smooth, thick texture. You don’t want it too soupy.
  • As processor is still running add salt.
  • Stop processor and test the hummus for proper balance of lemon juice, olive oil, garlic and salt. The tanginess should balance with the flavor of the peanut butter and garbanzo. Adjust to taste. One note: be careful with the lemon juice. It quickly overwhelms the other flavors if you're not careful.
  • To serve, spread hummus into a shallow serving dish and pour remaining olive oil over the top and swirl it backward gently with a spoon to spread it over the surface of the hummus.
  • Garnish as desired. Traditionally, in addition to the olive oil poured over the top of the finished hummus other garnishes are sometimes added over the top of oil. Example of some finishing garnishes are finely chopped parsley and/or paprika.
  • Also, often for color, and because they taste good with hummus, tomato wedges are placed around the edge of the hummus, inside the serving bowl (on top of hummus around rim of dish).
  • It is eaten usually dipping pocket bread into the hummus.

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  1. Thanks for posting this recipe. I had come across a Hummas recipe using peanut butter a few years back and could not remember the ingredent ratios. Your posting helped immensly. The only thing I changed was I subsituted some sesame seed oil for some of the olive oil. For my taste buds it just seemed to kick it up a notch and taste more like the peanut butter was Tahini. Had such a craving for Hummas and this filled the bill with my pantry staples. Very fast and easy to prepare. Bring on the pita. Thanks again. Leslie


<p>I am currently retired and trying to salvage our <br />family heirloom recipes that my mother left 40 years ago hand written on now fading recipe cards. <br /><br />I would like to share some of these recipes with the general public. Of course they reflect the old high fat 'un-healthy style of cooking done fruequently in those days. So, if you see something you like, feel free to try to modify it to a more healthy modern equivalent if you don't think it will hurt anything. I see it this way: recipes are guidelines, not commandments.</p>
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