I love hummus and it’s often a lunchtime staple for me. The store brands can be pricey so I switched to making my own. However, tahini one of its main ingredients is close to $8 a jar so to the kitchen I headed to work on a recipe where I could substitute a cheaper item. I first tried the following recipe with the chickpeas as per the usual recipe, but it turned out too dry. I switched to black beans and didn’t have much success, but finally stumbled upon a pantry staple favorite of mine, butterbeans. They’re creamy enough to add just the right consistency I was looking for. The cheaper alternative to tahini is peanut butter which seems to pair perfectly with the butterbeans.
I like to eat this hummus with sliced cucumbers, olives, pita bread and even some feta cheese. I think it makes the ideal quick Meatless Monday meal.
1 15 ounce can butterbeans, drained them and give them a quick rinse
Pinch of both pepper and salt
1/2 teaspoon garlic powder
1/4 teaspoon each of coriander and paprika
1 tablespoon of vinegar or lemon juice, your choice
1 tablespoon creamy peanut butter
drizzle of oil
Place everything into a food processor and pulse until smooth. Taste test and add more salt and pepper or oil to suit your taste.
Makes one cup.