No tahini? No problem. This delicious hummus without tahini uses almond butter for a rich and creamy snack, spread or dip!
Hummus made with peanut butter instead of tahini seems to be all the rage. I was thrilled to see this substitution on food blogs because I have a hard time keeping tahini in the house. I love it, but I find I only end up using it for hummus and a huge can goes to waste.
Over the weekend, I set out to give this crazy new hummus a try. My true mission was to get some type of vegetable into our Super Bowl spread and carrots serve as a great dipper for hummus.
I found Turbo Hummus from Alton Brown and decided it would be the one I would try. I cooked my chickpeas from dried earlier in the week, so I added water to make the hummus creamier. If you use canned chickpeas, the liquid would likely take the place of the added water. It all depends on how thick you like it.
I also made another change.
At the last minute I decided to use almond butter instead of peanut butter. Now, I’m not claiming this to be some brilliant creation. I’m sure others have made it the same way, but wow, was it good! I still need to try it with peanut butter, but it may be hard to break away from the almond butter version.
Hummus with Almond Butter
Adapted from Turbo Hummus by Alton Brown
2 ½ cups cooked chickpeas
3 cloves garlic
2 tbsp almond butter
Juice and zest of one lemon
1/3 cup olive oil
¼ cup water
2 tsp dried parsley
½ tsp salt
¼ tsp black pepper
Place the chickpeas, garlic, almond butter, lemon juice and zest in a food processor. Attach the lid and process until blended to a thick paste. Add the olive oil as you process on low and blend well. Next add water, more or less, depending on how thick you like your hummus.
Finally stir in the parsley, salt and pepper. Refrigerate for 30 minutes before serving.
wow great idea looks so creamy
I love the idea of using almond butter instead of tahini, a must try at our house for sure!
I’ve been wanting to try my hand at hummus with peanut butter, but now that I’ve seen your version with almond butter, I want to try that first! It sounds even more delicious. 😉
I’ve got to try this. I love your butter switch. I always have almond butter around but very rarely peanut so I would make the same switch. Thanks
Love this idea for hummus! I haven’t seen the substitution with PB or Almond butter, but I’m definitely going to keep it in mind for the next time I make some hummus!
Hi Lori, what a great combination, I have to try that soon…I always like to have hummus in my fridge, it’s a great snack and wonderful in sandwiches.
Ok, I love the idea of using peanut or almond butter. I have the same problem as you with tahini. Matt loves hummus & it would make such a great snack for him with veggies during the day.
Almond butter in hummus sounds like a super delicious idea to me. Thanks so much for sharing 🙂
Haha, I am watching Alton Brown on TV right now. This looks like a great idea. Not traditional, but I am sure it is yummy. My step dad’s mom is Egyptian and makes the best hummus ever on the planet, I swear it is that good. In fact, people only come to my mom’s parties for the hummus (j/k, kind of, I always hear people ask if there is hummus when they walk in the door).
How ’bout that? Neat idea, I hadn’t heard about subbing PB for tahini. But now, let’s talk about why you aren’t using tahini for other things. Like say, salad dressings. Or creamy rice pudding! I love the stuff 🙂
I know I would probably love it but the sweeter hummus’ really scare me!!!
After seeing hummus made with peanut butter a while ago, I’ve been meaning to try it with other nut butters. This looks delicious! Definitely the perfect treat to healthy up a superbowl party!
Hi, Lori. I did the same thing last fall, when I discovered I was out of tahini and had lots of almond butter. It worked really well, and I added some sesame oil in the recipe about which I had blogged last October.
But I doubt I was the first to do this variant, either!
Thanks,
Dan
Yum! After trying the peanut butter hummus a while back, I have been meaning to try it with almond and cashew butter–so glad to know you enjoyed the almond butter. Looks wonderful!
Chow and Chatter – It is a great alternative!
5 Star – It tasted great. Big fan of the sub.
Faith – Ha! Yeah, now I need to try it with PB too.
Food Hunter – I still have to try it with pb, but I loved the slight sweetness the AB gave it.
Peggy – It is a great sub and combines things I usually have on hand.
Anna – It is definitely up there as one of my fave snacks.
kat – Definitely a great way to get in veggies!
Eliana – Glad too. I couldn’t keep the secret just to myself. 🙂
Melinda – I bet his hummus is awesome!
Michelle – Ha, ha! Yeah, I know. I come across recipes, but then forget about them when I actually have the tahini. I will admit it is my fault for not being more creative. 🙂
emily – I use the almond butter that is only almonds and the natural pb with no sugar. The flavor is only slightly sweet, not that much different than tahini at all.
Joanne – It really works out great!
islandeat – That’s a great idea with the sesame oil. I’ll have to try that.
Deb – Oh cashew butter would be good too!
Wow ,this does sound good, it almost makes me wish it was super bowl time again to have a good reason to make tasty snack food and sit in front of the TV. Although I think if I put my mind to it, I can come up with any number of excuses.
Aside from the fact that chickpeas have the same effect on me as PB, I’m still tempted to try this because of the almond butter! It sounds so delicious… 😎
I love the flavor that tahini imparts to hummus, but I’m going to try this the next time I’m out of tahini!
Yummy, great blog and can’t wait to try it. I like black tahini in mine
Great recipe for a simple but amazing hummus!
i put in 3 big cloves and got a bit too much garlic taste – overwhelmed everything else – and I LOVE garlic!
next time i’ll add more lemon and almond butter to balance and use 2 cloves.