Go home, kids. This is Big People hummus.
So I actually learned that the name “hummus” actually refers to the chickpeas in the traditional stuff…so all these random hummuses (?) aren’t actually hummus at all. They’d be, like, white bean and tahini or something. The more you know.
So, peanut butter and chickpeas. Weird, sure, but damned good. If you can make brownies and stuff with chickpeas, though, I suppose it’s not all that surprising.
Or maybe, you know, it’s just the whiskey.
I assure you. This time it totally IS worth the whiskey.
I just tried to make a joke there and about 98% of you have no idea what I’m talking about because you don’t listen to The Highway on Sirius 18 hours a day. Possibly because you have better things to do? Either way, you are forgiven.
So anyway, I’ve been on a bread making kick these days and this makes a killer sandwich or spread on toast. With a little honey? DIVINE.
Coming up soon is a re-make of this bread…I can’t believe I hadn’t made it in almost a year, but I found a way to make it into this BANGIN burger bun/baggel thing I’m absolutely obsessed with. There will be Paleo Panera knockoffs aplenty, just you wait…
Rich and creamy peanut butter whiskey hummus.
- 1 can chickpeas, drained
- 1 t baking soda
- 1/4 c peanut butter (smooth)
- 1 t lemon juice
- 2 T whiskey
- Place the beans in a small saucepan and add water until just covered.
- Add the baking soda.
- Bring the water to a boil, then reduce to a simmer for 20 to 30 minutes.
- The beans will be a little mushy, which is okay.
- Drain the beans and place into a food processor with the peanut butter, whiskey, and lemon juice.
- Pulse several times to combine, scraping down the sides as you go.
- Add water as necessary if your mixture is too thick.
- Pulse continuously until velvety smooth