I loved making this recipe as I’m always using chickpeas in various ways especially consuming it in a garlic hummus so I wanted to mix it up a bit hence this recipe with a difference! Haricot beans are the type used in the famous branded baked beans but you can get them plain and use them as you would chickpeas in a normal recipe.
Other beans should work too such as barlotti/canellini etc, beans are fantastic foods to add into your daily meals, they’re such good sources of protein, fibre, magnesium and folate (B vitamin).
I ate this hummus with some wholegrain crackers I found at a nearby supermarket which I thought would make a great nutritious snack/lunch, especially after a workout as it contains a good mix of protein, good fats and slow release carbs.
Recipe- (4 servings)
-235g haricot beans (drained & rinsed)
-75g runny peanut butter (aim for one without added oil/sugar etc)
-½ tspn cayenne pepper
-2 Tbspn neutral tasting oil (extra virgin olive oil will taste too strong)
-3 Tbspn water (more for thinner texture)
Optional: Pinch of salt
Simmer the beans for approx. 5 mins then drain and leave to cool before proceeding with the recipe
Add all the ingredients to a blender and blend until smooth, add a touch more water if you want a thinner texture, then store in an air tight jar preferably in the fridge