Monday Nutrition Tip of the Week: Peanut Butter Power

This peanut butter-themed post is going up at an unfortunate time, as prices for it are about to go through the roof thanks to the drought plaguing the southern U.S. Apparently the price for a ton of runner peanuts has reached upwards of $1,200, up from just $450 last year. But, we'll soldier on because we love peanut butter.

The two things I almost always have in the house are peanut butter and hummus. A few weeks ago I grabbed a knife that had peanut butter remnants on it to spread hummus on some celery, and a flash of inspiration struck. Peanut butter and hummus...together? Tahini, one of the main ingredients in hummus, is made of ground up sesame seeds. Peanut butter is made of ground up peanuts. Couldn't you substitute peanut butter for the tahini with smashing results?

For a brief moment I thought I was going to be famous.

"It's going to be in all the stores! Everyone will want it! I'll be world renowned for my peanut butter hummus!"

A quick Internet search revealed that there are approximately 642 peanut butter hummus recipes in the world already, completely dashing my hopes for culinary fame and fortune. Is there ANYTHING that hasn't already been invented? 

This recipe is a combination of several I saw online. It's thick and peanut-y, and would be perfect for kids who don't like "regular" hummus. It won't replace the traditional tahini type in our house, but this is a special treat.

Peanut Butter Hummus
- 1 15 oz. can chickpeas
- 3 TB peanut butter
- 1/4 cup olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 tsp paprika
- 1 tsp lemon juice
- 1 clove garlic, minced
- 1/4 cup water
- 1/4 cup plain yogurt or plain greek yogurt (optional. I forgot to add this, but it would have been good.)

Mix all ingredients in a food processor or blender and mix until smooth and creamy.

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And now for more adventures with silken tofu. This is a peanut butter pudding that is great with granola sprinkled on top, or as a fruit dip. It's similar to the Low-fat Pumpkin Pie Dip I posted a few weeks ago, but I think this is better. Try it and let me know what you think!

Peanut Butter Protein Pudding
- 1 package silken tofu
- 1 ripe banana
- 1/4 cup milk (skim, almond, soy all work)
- 1/3 cup creamy peanut butter
- 1 tsp vanilla
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg (optional)

Put all ingredients in a food processor or blender and mix until smooth.

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Workout of the Day

P90X One on One, Vol. 3: V-sculpt