SNAP Challenge: Peanut Butter Hummus
A budget friendly hummus that replaces tahini with peanut butter. Get that creamy, nutty flavor without the high price of tahini and unused leftovers.
Prep Time5 mins
Total Time5 mins
Servings: 5 1/2 cup each
- 3 cups cooked chickpeas (1/2 lb. dry) $1.32
- 2 Tbsp natural style peanut butter $0.23
- 3 Tbsp olive oil $0.48
- 1/4 cup + 1 Tbsp lemon juice $0.23
- 1 clove garlic, peeled $0.08
- 1/2 tsp salt $0.03
- 1/2 tsp cumin $0.05
Drain and rinse the chickpeas briefly. Add the chickpeas, peanut butter, olive oil, lemon juice, garlic, salt, and cumin to a food processor.
Process the ingredients until smooth. Taste the hummus and adjust the lemon and salt to your liking. Store refrigerated for up to one week.
You can make hummus in a blender, but you'll need more liquid for it to blend properly. Either add more olive oil or a few Tbsp of water to help get it going. The end product will be more loose than my paste-like hummus. Make sure you use natural peanut butter with no sugar added. You may need to adjust the salt recommendation in the recipe based on whether or not your peanut butter contains salt. My peanut butter DOES contain salt.