The recipe -- if we can call it that, given that it involves only three main ingredients and absolutely no cooking -- came to me while I was testing out our new food processor/blender combo. We hauled our beloved Cuisinart all the way to Nepal only to discover that it is difficult to find a voltage converter that will accommodate its 700 watts. I guess we should have thought about that beforehand. Anyway, we missed having a food processor for some of our favorite dishes (smooth hummus, pesto, banana soft serve), so we finally bought one at Bhat-Bhateni. We chose a recognizable brand, Black & Decker, and this guy so far seems to serve as a pretty good stand-in for the Cuisinart -- plus, in a space-saving design triumph, it has a blender too! (This is exciting because we have never had a real blender).
I had cooked an army's worth of chickpeas in preparation for the food processor's big debut, but there is only so much traditional hummus that one can make. Enter, peanut butter and banana.
The chickpeas lend heft and volume; the peanut butter gives richness and, well, nuttiness; and the banana offers a little natural sweetness to make the dish dessert-worthy. But, frankly, this spread is worthy of any meal or accompaniment -- or just straight by the spoonful.
Peanut Butter Banana Hummus
1 cup of cooked chickpeas
1/4 cup of natural, unsweetened peanut butter (or other nut butter of your choice)
1 large, very ripe banana, mashed
Salt to taste
1. Toss the chickpeas, peanut butter, and mashed banana into a food processor. Process until smooth.
3. Add salt if necessary.
If you are really expecting something very sweet, you might want to use two bananas.
A nut butter with a slightly wet texture will work particularly well.
Very ripe bananas mash easily and are extra sweet.
Don't be fooled. It's not your mother's hummus.
I first enjoyed this spread with a homemade roti (recipe for that coming soon).
The spread works just as well on carrots.
Or just on its own, by way of a heaping spatula.