If you’ve been reading my blog for a while, you know I have a slight obsession with Alton Brown. In fact, I’m making every recipe from his show Good Eats. I’m currently halfway through Season 3 of 15 on MyGoodEats.com. I’ve got a ways to go, but I’m enjoying the journey. I didn’t want you guys miss any of his recipes over here, so I’ve decided to share each recipe with you. MyGoodEats.com will still have each recipe per episode, so if you ever want to look up specific Good Eats recipes, or see how many episodes I have left, just click “My Good Eats” on the top menu bar, all the way to the right on this page. Enough talk, let’s get to this delicious food!
This episode is called “Pantry Raid III: Cool Beans”. Three bean recipes, is a lot, so I’m breaking them up. Over beaning is never a good thing 😉 Today I’m sharing with you Turbo Hummus.
I’m totally in love with hummus. Shhhhh, don’t tell my husband. I like to use it on my sandwiches to replace mayo, spread it on crackers as a snack, spread a thin layer over chicken breasts before grilling (it makes the chicken unbelievably moist and adds great flavor) or just dip my finger right in it, while no one is looking, of course.
I haven’t found a recipe for hummus that I’ve liked more than the store-bought stuff. I don’t know why this is, call me crazy. I’m a food blogger for goodness sake! This hummus though, I would absolutely make on a regular basis to replace the grocery store variety (insert angels singing). It was smooth and creamy and had the perfect balance of flavors. I was really shocked at how much I loved this. 100% without a doubt, Good Eats!
Start off by placing 3 garlic cloves in a food processor.
Pulse until they are finely chopped.
Grab a can of Garbanzo Beans.
Drain them over a bowl.
Be sure to keep this liquid, we’re going to need it in a few minutes.
Add the beans to the food processor…
…and half of the reserved liquid.
Pulse until it starts to become smooth.
Add in 3 tablespoons of smooth peanut butter.
Toss in a handful of parsley. Mines from my very own garden (squeal)!
Next, add in the zest and juice of one lemon.
Drizzle in olive oil and continue pulsing to your desired consistency.
Scoop into a bowl and serve. I like my hummus cold, so I would refrigerate mine for an hour or so before serving.
XO, Sarah
- 2 to 3 cloves garlic
- 1 can garbanzo beans (chickpeas), drained and liquid reserved
- 2 to 3 tablespoons smooth peanut butter
- A handful fresh parsley leaves
- 1 lemon, zested and juiced
- Pinch freshly ground black pepper
- Pinch kosher salt
- ⅓ cup extra-virgin olive oil
- Chop the garlic finely in a food processor. Add the beans and ½ of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.
I love everything from cake to kale. Life is all about balance. I like to live, laugh and love to the fullest! Our time is too short not to enjoy ourselves.
Never thought of using peanut butter instead of tahini. I will have to give it a try. I also like your idea of using it as a sauce for roasting too.
Thank you! I usually never have tahini on hand, so this is a great swap for me.
I love to hummus as a condiment on sandwiches too… I have no “mayo guilt” that way! Love this turbo version… I had never seen peanut butter as an ingredient in hummus before and I must give it a try!
Thanks! Let me know how you like it if you give it a try 🙂
3 words… LOVE, LOVE, LOVE!!!!!
Thank you!
I did not realize you are that big of an Alton Brown – I like him too! Thanks for bringing this healthy snack to FF #51 🙂
Glad to be in good company 🙂
Peanut butter, love it. I’m not a lover of tahini, it’s sometimes bitter but I do love hummus and although it’s easy to make you have to buy these big jars of tahini that seem to stick around in the back of the fridge forever, peanut butter is a brilliant addition, Very nice.
I couldn’t agree more. I have leftover tahini forever! Alton Brown to the rescue 🙂
WooHoo Alton!!! Our love for him never subsides! Great Hummus recipe Sarah. Your TK and Florida BB (Blogging buddy from here on out) Cheryl.
Thanks Cheryl! Alton is the man 🙂
It looks so good, thanks for recipe
Thank you!
I must have been missing so much – I was not aware that you are a big fan of Alton Brown. And this is the first time I am seeing humus with peanut butter – brilliant. 😀 Thanks for sharing and I hope to see you next week, too. 🙂
Thank you Jhuls! I’ll be there!
The truth is, using peanut butter instead of tahini makes perfect sense. I am always reminded of peanut butter when I open a jar of tahini and you’ve basically just justified further peanut butter purchases – my hero 🙂 looks amazing, thanks for sharing!
You’re too kind 🙂
I am a HUGE Alton Brown fan as well! I always put tahini in my hummus but now know that I could always substitute peanut butter!! Cool! 🙂
I read in an article a while ago that heating the garbanzos prior to pureeing makes them more creamy- I think it’s true! I heat them in their can liquid in the microwave for 2 minutes before adding to the food processor. Super creamy!
I never knew until I saw this either! Great idea on heating the beans! I’ll have to give that a try next time.
I’m a huge hummus fan, so definitely going to try this. I never knew you could spread it on chicken breasts to make them more moist. Going to try that!
It’s a great little trick!
Never ever imagined that peanut butter could be used in hummus! You learn something new everyday! Goes in my ” to try” list.
I was surpised how well it worked! Let me know if you give it a try 🙂
Great recipe, I’m not a hummus fan if I’m honest but I think it’s because I haven’t find a recipe I like lol… this could be the first.
Let me know if you give it a try. It may just convert you 🙂