The only reason why I have tahini in my kitchen is because when we were staying with my in-laws in the US, they were kind enough to let us raid the nearby grocery stores and pay for what we like. I have no idea where to buy tahini here in the PH but I’m holding onto the last few tablespoons of tahini I have left. In the meantime. to satisfy hummus cravings without making a dent in my tahini stash, I searched for Pinterest recipes that didn’t add tahini and tweaked it to my taste. Without further ado:
(Roasted garlic optional (and yeah I used a toaster to roast my garlic — chop tops off of garlic, drizzle oil and cover with foil Roast for about 20 minutes. )
Ingredients:
1 can garbanzos/chickpeas
2 tablespoons peanut butter
1/2 teaspoon salt
3 tablespoons olive oil
1/2 teaspoon honey
squeeze of 1/2 a calamansi
1 garlic glove
pinch of cumin, paprika, cayenne, drops of liquid smoke (optional but welcome additions)
Procedure:
1. Blitz all the ingredients in a blender/food processor. Top with roasted garlic and more olive oil if desired.
I like hummus with nachos, on toast, or as a way to curve cravings in between meals. Eating two tablespoons of hummus with pears or apples is my trying-to-be-healthy snack of choice.
