Have you ever seen a picture on Pinterest of a recipe that looks so good or is exactly what you’re looking for but once you look at the ingredients everything is ruined? There are ingredients that you have never even heard or that are so expensive that you refuse to buy them? This happens to me all of the time because I’m cheap and culturally naive. My homemade hummus, in particular, was suffering. I kept blaming my bad outcomes on the fact that I couldn’t find tahini at the grocery store.
A while ago I saw a recipe that used peanut butter as a substitute for tahini paste and, let me tell you, it has been a game changer! Good hummus IS possible without the crazy ingredients. If I being completely honest, hummus is not my favorite thing in the world. I mostly make it to go on gyros and for the hubby and kiddos to dip their veggies in. But this? This I love.
There is one essential step that you CANNOT skip (trust me, I learned it the hard way). You need to peel the garbanzo beans before you put them in the food processor (I use this one here). When I first started making hummus I didn’t even know that there was a skin on the beans but there is! It’s just a think clear film that slides right off. I know that sounds tedious but it makes a huge difference and doesn’t take as long as you might think. All you have to do is squeeze each one and the skins come right off. Enlist your hubby, kids, or next door neighbor and you’ll be done in five minutes. I promise, it’s worth it!
I hope you love this dip as much as I do!