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Easy Peanut Butter Hummus

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Easy Peanut Butter Hummus from Awesome on 20

You guys!!!! It’s so hot! We had 81% humidity the other day. It was like you could drink the air. And between having no air conditioner and now no fridge, life in our house has been nearly unbearable. You can’t even grab a cold drink to cool yourself down. Cooking? What? No way!

Easy Peanut Butter Hummus from Awesome on 20

In the summer, we eat a lot of chips and hummus. Actually, it’s not just summer, but it’s especially convenient for times when you’d rather get a root canal than turn on your oven. Out here in the middle of the ocean, you can usually expect to pay at least $5 for a medium-sized container, which isn’t horrible, but a can of chickpeas costs a whole lot less, and chances are, you won’t have to buy many other ingredients to make your very own hummus, exactly to your liking, and with no weird, unpronouncable ingredients.

The trick to making perfect and cheap hummus at home is to use peanut butter instead of tahini. No need to buy anything exotic that you’re never going to use on anything else. Skip that expensive jar of sesame paste, and use peanut butter instead. The same stuff you spread on your toast will work fine. Throw everything in your food processor, and blend like crazy. Greek yogurt helps to smooth everything out, and I love using fresh lemon juice to really brighten the flavor. You can customize this any way you like. It’s an excellent, easy hummus base to just get crazy with.

Easy Peanut Butter Hummus from Awesome on 20

We like to dip corn chips because they’re cheap and we usually have some in the pantry, but this stuff is good on almost anything. Save some money, get creative, and make your own hummus. And for god’s sake, don’t turn on the oven.

Easy Peanut Butter Hummus
Serves 4
It's so simple to make your own hummus at home, and you can save money by using peanut butter instead of tahini.
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 can chickpeas aka garbanzo beans, drained and rinsed
  2. 1 clove garlic, peeled
  3. 2 tablespoons olive oil
  4. 3 tablespoons creamy peanut butter
  5. Juice of half a lemon (I added a bit more after tasting because I like my hummus very bright)
  6. 1 teaspoon salt
  7. 1 teaspoon cumin
  8. 3 to 4 tablespoons Greek yogurt (I used non-fat)
  9. A drizzle of olive oil
  10. A sprinkling of paprika
Instructions
  1. Add the chickpeas, garlic, olive oil, peanut butter, lemon juice, salt, and cumin to the bowl of your food processor. Turn it on and let it spin until everything is combined. I let it go probably a minute. It will still be a bit rough at this point.
  2. Add the Greek yogurt and process again for another minute. Taste for flavor and consistency. If you want it smoother, add in a bit more yogurt. Adjust seasonings to your liking.
  3. Transfer hummus to a serving dish and drizzle with olive oil and sprinkle with paprika. Get out of the kitchen, and feast.
Notes
  1. No need to chop the garlic. Let the food processor do what it does.
  2. If you prefer your hummus super smooth, you could spend a hundred years removing all the skins from each individual bean. I find it doesn't make a very noticeable difference. Just process an extra 30 seconds.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
How to be awesome on $20 a day http://awesomeon20.com/
Mint Chocolate Chip Cookies from Awesome on 20
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Mint Chocolate Chip Cookies

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Mint Chocolate Chip Cookies from Awesome on 20

When I was a kid, I absolutely loved Andes mints. I would break them in half in my mouth, and just let them melt. During a stay in the hospital when I was in high school, my great grandmother brought me a whole box of Andes mints that I could have all to myself, and that was sort of the best thing ever.

Mint Chocolate Chip Cookies from Awesome on 20

Before my fridge died, I managed to make a batch of chocolate chip cookies with chopped up Andes mints added in. They were buttery, chewy, and minty. The mint flavor is definitely present, but not overpowering, and the chocolate melts in your mouth, just the way I like it.

I took this batch of cookies to a friend’s bbq, and they were the only homemade thing on a table full of beautiful store bought cakes and cupcakes loaded with frosting and perfectly round chocolate chip cookies. I made about 50 cookies and came home with 10. Given their humble appearance, I’d say they were pretty popular.

Mint Chocolate Chip Cookies from Awesome on 20

If you love Andes mints, you must make these cookies. I’m sorry, but you really don’t have a choice. Buy yourself a box, eat half, and chop up the other half and throw them in your cookie dough. You’re welcome.

Mint Chocolate Chip Cookies
Yields 50
Classic chocolate chip cookies get a hit of mint with chopped up Andes mint candies
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 1 cup (2 sticks) unsalted butter, softened
  2. 3/4 cup sugar
  3. 3/4 cup brown sugar
  4. 2 eggs
  5. 2 teaspoons vanilla extract
  6. 2-1/4 cups all purpose flour
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 3 cups chocolate chips
  10. 14 Andes mints (half a box), chopped
Instructions
  1. Preheat oven to 375 and line a cookie sheet with parchment paper.
  2. In a large bowl, beat butter, sugar, and brown sugar together with an electric mixer for about three minutes. It should be light and fluffy.
  3. Continue mixing and add the eggs one at a time, followed by the vanilla until everything is completely blended.
  4. In a small mixing bowl, combine flour, baking soda and salt. Put your mixer on low, and slowly add in the dry ingredients. Mix until just combined.
  5. Add the chocolate chips and Andes mints, and mix on low for a few seconds until incorporated.
  6. Scoop your cookies onto your waiting cookie sheet, about two inches apart. Baking for about ten minutes or until just lightly brown on the edges. Allow cookies to cool on the baking sheet for three minutes before transferring to a wire rack to cool.
  7. Pack them up and share them with friends. Make everyone happy.
Adapted from Circle of Friends Cookbook: 25 Chocolate Chip Cookie Recipes
How to be awesome on $20 a day http://awesomeon20.com/

Upon the Death of Our Refrigerator

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Dear friends,

Join me in saying a fond farewell to our ugly old refrigerator. It is meeting its slow demise, and the landlord has given the okay to pull the plug. Unfortunately, it may take a week.

In the meantime, we just bought a $10 styrofoam cooler and bag of ice from the grocery store to try and rescue the things in the fridge that we think definitely wouldn’t keep at room temp/are too expensive to waste. Sadly, we’ve already had to throw away a bunch of food from our freezer, and what remains of the bag of frozen chicken is currently roasting in the oven. I guess I know what’s for dinner tomorrow.

Anybody who wants free condiments, feel free to stop by and raid my broken fridge before stuff goes bad. Anybody who wants to invite us over for dinner is super awesome. 

It’s important to note that there is plenty of liquor in that styrofoam cooler. Amarula anyone? 

I’ll be back with awesome recipes soon. Until then, we can all take a moment to appreciate the marvels of modern technology and see how long a girl can live on hummus.

Don’t forget to be awesome.

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