I had always thought there could not be hummus without tahini; but because of the sesame allergy I had to look for something that would serve as a tahini stand-in. On the AllRecipes site I found Creamy Yogurt Hummus that made hummus using garbanzo beans, lemon juice and yogurt. I mixed some up, but frankly, it was not what I had hoped. I missed the authentic hummus texture rendered by that forbidden ingredient, tahini. I knew I would not be able to eat it as it was, so back to the “Ingredients” feature I ventured, this time adding peanut butter as a possible tahini substitute, and up came Falafel I .
To my previous mixture I added peanut butter, a bit more garlic, some onion, coriander, cumin and cayenne. I think the peanut butter provided the texture I had missed, and the three C’s stepped up with the missing flavor. Of course, another C (curry powder) might have been used, but this was good, and I met my goal of salvaging the first mixture, as well as finding a way to have hummus again. The mixture was best after having been chilled a few hours, for all the flavors to meld.
Lots of protein in this snack. It could be more interesting looking had I added snipped chives or the green of a spring onion and some of the roasted red pepper I instead used for (photo-primping) garnish. ;o) Anyway...
[[Maybe my new version should be called "Falafammus". What do you think?]]
