Garbanzo Bean Butter
Talk about worth a little bit of your time! Our Nut Free Butter is truly amazing! You won’t want to miss our nut-free alternative to peanut butter. Looking for a peanut butter alternative for nut allergies has never been easier. Look no further – you found it right here with our nut-free butter spread.
If you wish to create an extremely delicious and rich recipe then try our peanut free peanut buttery tasting spread. The smooth texture and rich flavors will cause you to use less than a normal spread so it will literally go further than most spreads. Oh yes, it has been “kid” tested so, goodbye to other spreads!
We believe healthy eating helps to make happy souls especially first thing in the morning. Starting the day with a slice of homemade bread with our peanut free peanut butter creamy spread on top will have the family dashing to the kitchen instead of dragging their heals each morning.
If we have one word of warning about our peanut butter substitute for allergies it would be – watch out, our nut-free peanut butter is totally addictive. Better stock up on garbanzo beans so you can make lots of batches!
Chickpea Butter
- Author
- Palouse Brand
- Prep Time
- 50 minutes
- Cook Time
- 90 minutes
- Servings
- 1 Pint
- Category
Snack, Appetizer
- Cuisine
American
Ingredients
- ¾ cup prepared Palouse Brand Chickpeas
- 1 tbsp. extra-virgin olive oil
- 1 ½ tbsp. 100% pure Maple syrup
- ½ tsp. ground cinnamon
- ¼ tsp. kosher salt
- 1 cup melted ghee
Directions
- Preheat oven to 350 degrees and place rack in the middle of the oven.
- Place drained and shelled chickpeas on a rimmed baking sheet and drizzle with the oil. Using a wooden spoon gently stir, or shake the chickpeas on the sheet until the oil coats the chickpeas.
- Roast the chickpeas for 20 minutes, gently shaking them halfway through the roasting process. Remove from oven and let chickpeas cool on the baking sheet for 15 minutes and then transfer the chickpeas to a high-powdered blender. Blend until you have a fine powder.
- Add maple syrup, cinnamon, salt and ¾ of the melted ghee, blend together until well mixed. Check for taste and consistency.
- For a runnier spread, keep adding 1 tbsp. at a time and blend until you achieve the desired consistency.
- Place 1 cup of unsalted butter in a heavy saucepan over low heat for 30-40 minutes.
- Drain and cool - be sure to leave any solids in the bottom of the pan.
- Ghee can be stored in an airtight container in the fridge for up to a month.
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4 comments
Thanks for the great suggestion! I love using your garbanzo beans and this is a good idea for substituting peanut butter recipes for an alternative option.
Robert
Ghee can not be put in the frig EVER! It gets condensation and then rots! For thousands of years it has been left out at room temperature on a counter or even a back porch with a loose lid to help it breath and NOT CAUSE CONDENSATION.
Taunjia
Should it be stored in the refrigerator or cupboard? Thank you
Theresa
Hello. I can’t wait to try this recipe. Do you know how I should store it and how long it will keep? Thank you
anna ruth
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