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!
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.
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.Print
Easy Peanut Butter Hummus
It’s so simple to make your own hummus at home, and you can save money by using peanut butter instead of tahini.
- Prep Time: 10
- Total Time: 10
- 1 can chickpeas aka garbanzo beans, drained and rinsed
- 1 clove garlic, peeled
- 2 tablespoons olive oil
- 3 tablespoons creamy peanut butter
- Juice of half a lemon (I added a bit more after tasting because I like my hummus very bright)
- 1 teaspoon salt
- 1 teaspoon cumin
- 3 to 4 tablespoons Greek yogurt (I used non-fat)
- A drizzle of olive oil
- A sprinkling of paprika
- 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.
- 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.
- Transfer hummus to a serving dish and drizzle with olive oil and sprinkle with paprika. Get out of the kitchen, and feast.
- No need to chop the garlic. Let the food processor do what it does.
- 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.
- Serving Size: 4