Actually, I don’t know what I created.
I’ve had this vision for a cheesy hummus made with nutritional yeast for a while now. I wasn’t sure how it would manifest, but how could it not work? My plan was to process together chickpeas, yeast, salt, pepper and olive oil. I pureed that in the Cuisinart for a while and created a…dough!?!?!
The big ball just would not cream out. I tried adding water…then about 1/3 a cup of peanut butter. If it was going to be dough, it should at least taste good! I considered baking it into cookies, but I doubt they would have tasted very good. I added a little sugar and then called it cookie dough hummus. And ate it!
The result was what I would describe as: Peanut Butter Cookie Dough Hummus
-The texture of cookie dough.
-The slight flavor of peanut butter.
-The earthiness and beaniness of hummus.
I don’t realllllly recommend this, but if you’re curious blend together:
- 1.5 cups chickpeas
- 1/4 cup nutritional yeast
- 1 tbsp olive oil
- 1 tbsp water
- Salt + pepper pinches
- 1/3 cup creamy peanut butter
- 1 tbsp regular white sugar
Not exactly mouth watering, but not bad either!
I served it as I would hummus on top of a big vegetable-y + sweet potato salad with a side of Cville Crunch bread.
Dapple apple on the side
This morning I ran to the gym and did a 75 minute vinyasa yoga class taught by Eliza, a sub in for Pilar. I love the class – the room was warm, the music was on, the flow was good, Eliza’s voice was good, I was tired, I slightly broke a sweat. Good times!!! Wish Eliza was a regular teacher at my gym! Sadly she doesn’t have a regular class.
This day is slipping away – I still haven’t showered and Matt and I have a shopping date!
ahahahha omg. I have to try this.
You needed some drippy tahini!!
Well that’s what the drippy PB was supposed to do!
That sounds really interesting. I bet adding in some crushed red pepper flakes in it would be quite good.
Looks Greats ! Aw a shopping date <3 love it what r u shopping for ??
Trees!
you’re one step behind chocolate covered katie:
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/
oh wow……now that looks GOOD!
^you should try it. one of the tastiest healthy desserts ever! 🙂
yeah, and she also has a cookie version. i made them, and nobody even realized that they have chickpeas inside!
that looks uh-mazing. sometimes “failed” recipes turn out to be super delicious.
have a great day!!
This sounds so savoury and delicious! (And is it just me or is the blogosphere one place where you can safely use the word “monster” to describe a food without fear of it putting anyone off? Ahem…green monsters anyone?) 🙂
🙂
Huh. I want to think I’d like this… but I’m pretty sure I wouldn’t. But creativity points for you!
Haha!
I wonder if the dough (pre pb and sugar) would be any good fried or baked like falafel!
Probably!! I didn’t have the patience 🙂
haha i love when “mess ups” in the kitchen turn into something new, different, and grand! this reminds of me some of the “doughs” that Katie at Chocolate Covered Katie has come up with – looks delish!
I make a lot of food with nutritional yeast, but that is surely and interesting combination! Glad you did not have to waste it.
Yum! I need this now… 🙂
Wow, that sounds like quite the hummus combo!. Sometimes the best creations are made that way though! 🙂
Maybe lemon juice and some of the bean liquid would have helped liquify the hummus? There just wasn’t much liquid in your recipe, and the nooch probably soaked up what little liquid there was. JIMHO.
Agreed. Kath, have you tried Mama Pea’s Mmm Sauce? I thought it was hummus with nooch added to it actually, so maybe check it out.
I think Angela from OSG also posted about adding apple cider vinegar to hummus to make it runnier as a dressing.
What is JIMHO?
tara: Just In My Humble Opinion 🙂
Ha ha. This post sounds similar to when I created this crazy Halloween dessert outa frankenberry cereal: http://theactorsdiet.wordpress.com/2011/11/09/its-alive/
Funny stuff happens in the kitchen.
I’ve made a few dessert hummuses that turned out pretty well. Some cinnamon and chocolate chips would be a good addition!
It was a great class!
p.s. Her name is Eliza.
Thanks!! I KNEW that and still wrote Erica! I will explain in person 🙂
(feel free to delete that comment)
holy cow! i am so going to try this!!
Wow, that’s brave! I can’t say I’d personally eat something with nooch, pb and sugar and salt & pepper, but I like hearing about people’s kitchen experiments. I guess I’m all about wasting kitchen fails mind you, I just can’t eat something because I made it if it doesn’t float my boat.
It’s kinda like this (which is totally excellent, btw)…
http://www.thewannabechef.net/2011/01/11/peanut-butter-chocolate-chip-dessert-hummus/
I don’t think this looks that good-but I am glad you enjoyed it. hehe.
I LOVE a good yoga class–sounds like you had one!
I guess Pilar really wants to open up a hot vinyasa studio? I was at lululemon after class and one of the girls working is trying to get more hot vinyasa at the lululemon store right now, so I guess we can hope for our dream studio in the future?? I’ll keep hoping…
Have a great weekend 🙂
Gasp! That would be fantastic. Charlottesville needs hot vinyasa (because I want to try it)!
I sure hope so!!!!!!!! Good to see you today 🙂
Haha, I have had several cooking attempts that have turned out like that! At least it became edible! Mine often end up in the trash…
This sounds fabulous, Kath. I make something very similar but instead of oil/peanut butter I use a ripe avocado and cinnamon…it’s delish.
Have a great weekend.
Miss you!
xo
I think your ‘monster’ sounds pretty good! I would have gone sweet rather than savory, i.e. cinnamon, PB, vanilla, brown sugar…but then again, I always go sweet over savory. lol
Greetings from Aruba 🙂
I think you needed way more oil. Or broth?
LOL, great hummus story. This happens to me EVERY time I make it. Hummus is HARD.
I put nooch in hummus sometimes…here’s how I get it to work out…I add what you do (sans the olive oil, I reserve a little bit of the juice from the chickpea can), then add a zucchini, tahini, and sometimes, a little sirachua. For me it typically comes a little big saucier than hummus, but not much. It’s still too thick to use as salad dressing, and the zucchini makes it a little bit lower in calories.
Your “monster” looks good to me!
That looks so absolutely repulsive that it must be nearly inedible. Why would you post a recipe for something that you yourself didn’t even really like?
It was good!!!!!!!!!
I guess its kind of like just having a big salad with chickpeas, nooch, and a peanut sauce dressing, so its not that unusual really.
A very interesting creation indeed!
“The room was warm” — were you in studio C? I took a class in there on Friday and it was nice and toasty!
Yup!!!
I have to admit I’ve never been one for beans in brownies or cookie dough. Texturally it just doesn’t do it for me. It sounds like next time (which you’ve probably already figured out) more liquids are in order. All of the recipes I’ve used call for at least 1/4 cup of lemon juice for that amount of beans as well as slightly more olive oil. I have a feeling with a bit more liquid it would have creamed right up. I’ve also seen cookbooks using broth instead of some of the olive oil for a lower fat hummus, which sounds smart.
It is always fun to play around with recipes.. sometimes I don’t understand how I dreamt up some of the things that I have made. Win some, lose some. All worth it though!
I’m all for not throwing away food but eeek that does not look good at all (sorry). I’m not sure I would have photographed it let alone shared the recipe.
haha too funny- ‘I don’t really recommend this but if you’re curious’. Honestly I am kind of curious abotu a desserty hummus, sounds interesting! I love the apple and fork picture, it makes me happy 🙂
Fun times in the kitchen! I am always concocting recipes that should work in theory, and sort of work, but…
I get the best results w/hummus by using plenty of the starchy bean water reserve (from the can or from cooking if made from scratch.) Another trick for a smooth hummus is to warm your beans thoroughly before processing. Maybe it could have used a bit of moisture for a smoother texture?
p.s. If you want to try a really unique and delish hummus, I recommend Gena’s (Choosing Raw) sweet potato hummus. It’s always on regular rotation in my house and in fact I just made a batch this morning. (I use toasted seseme oil which puts it over the top!)
That is one bizarre combo! 🙂 If I had created it, I don’t think I could have had the heart to throow it away though…I hate wasting food, plus it sounds like it didn’t taste half bad!
Ahh.. too funny when that happens!
It’s funny how sometimes the most random combinations end up tasting good together. I think I’d like this because it’s hard to go wrong with hummus, no matter what the flavour!
Oh man, this reminds me of the time I tried to add cream cheese to almond butter for a “cheesecake” flavor. How is it possible that kitchen oddities like this happen!? Chemistry is cool.
That is something I would do too
That hummus sounds good to me! And it would probably be good as a spread on some bread.
http://faithfulsolutions.blogspot.com/
I’m thinking of trying it as a PB&J!
haha, I can’t believe that didn’t turn out “hummus-y” it totally seems like it should have!
tahini, tahini, tahini!! peanuts are legumes just like chick peas, the higher fat ratio and texture of tahini would fix that. also tahini+nooch is much better than pb and nooch. also i suspect if you blend all the ingredients except the nooch then pulse it in after, you might have slightly better results.
Every time you mention yoga I think about how it’s been way too long since I’ve gone to any classes! I really like it, just need to figure out which type is my favorite, I think!
kath,
since the middle east is both my personal and professional area of expertise, i think you might have more success if you became more familiar with traditional recipes from the region — i highly recommend claudia rodan’s the new book of middle eastern food. put it on your xmas list. not that all innovation is bad (although peanut butter and nutritional yeast — or previous iterations like peas and lavender — in hummus would probably make any resident of the Levant eyes roll back in their heads at those crazy americans) but maybe if you had a fuller appreciation of how to replicate the originals first, your new experiments might turn out better, perhaps? it’s a great cookbook (with a lot of cultural history thrown in) for understanding common ingredients available in the region, techniques, standard recipes, alternatives, and full-course menus. check it out!
I have a great appreciation for traditional hummus! Delicious when I eat out. I’d rather try crazy things in my own kitchen though
that is actually very funny!
I would have guessed that it would be nice if baked. you never know!
hopefully you will have more success next time 😉
Too many dry ingredients, not enough wet…? By adding the nooch (which has the texture/consistency of flour), you probably sucked the moisture out of the chickpeas. My hummus recipe calls for 1/4 cup drippy tahini, 1/4 cup lemon juice, and 2 heaping tablespoons of olive oil. I feel like I need ALL of these wet ingredients to get the silky smooth hummus texture that I love.
Maybe you could have rolled it out really thin and tried to make crackers out of it? Fun to experiement, though! : )
Hmm I can’t say I am going to try this but interesting nonetheless!
The hummus sounds interesting. How can chick peas and peanut butter not be tasty?!
Chickpea flour is actually used in a lot of gluten-free bread recipes, so these actually would have made yummy crackers! I bought chickpeas to make hummus this week; need to get my soak on! 🙂 Nutritional yeast makes everything VERY dry, but it’s soo good. I might have to borrow this idea and transform it a bit. 🙂
There is nothing more fun than experimenting in the kitchen!
That’s so funny that it came out like peanut butter cookie dough! That’s definitely what it LOOKS like. Yum!