The hummus craze shows no signs of slowing down. There’s just one (big!) problem if you have a sesame allergy: hummus contains tahini—a sesame paste with the consistency of almond butter. The good news? You can make a tasty sesame-free hummus at home with the help of a food processor, some peanut or sunflower seed butter, and a can of garbanzo beans.
- 1 small garlic clove
- Juice of one lemon
- 1 tablespoon olive oil
- ½ teaspoon ground cumin
- 1 cup natural smooth peanut butter or sunflower butter
- 1 cup water, plus additional as needed
- 1 15-ounce can garbanzo beans, drained and rinsed
- Salt to taste
Pulse the garlic clove in the bowl of a food processor a few times to mince. Add the lemon juice, cumin and peanut butter. Blend until combined. The mixture will thicken. With the food processor running, slowly drizzle in water until the mixture turns the color of light sand and looks smooth and creamy. (The amount of water needed varies depending on the peanut butter you use.) Add the drained garbanzo beans and olive oil. Blend until smooth, about three minutes. Add more water if needed for a creamy consistency.
Spoon mixture into a bowl. Season with salt to taste.
Serve immediately. Drizzle with additional olive oil for serving, if desired. Or transfer to a sealed container and refrigerate for up to 5 days.