Now you can enjoy this healthy, low-calorie, low-fat peanut butter by spoonfuls without worrying about the high calories and fat that regular peanut butter has.
60mlwaterStart with this amount and add more to suit your preference
Optional:
Sweetener of your choiceI use erythritol to sweeten
Pinch of salt
Instructions
Please note that there are no preservatives of any kind so they won't last as long. So don't make a huge batch
If you use canned garbanzo beans, you can save the liquid (aquafaba) for other use or use it to "thin" the peanut butter. You can also freeze the rest of the garbanzo beans and simply thaw them whenever you want to use them to make this recipe. You can do the same if you cook your own garbanzo beans. That way, it's more practical
Put the garbanzo beans, peanut powder, and water (or aquafaba) in a blender or a food processor. If you want to add sweetener and salt, add them here. Process into a smooth spreadable consistency. Add more water as needed to reach the consistency you like
Transfer to a clean glass jar and it can be kept in the refrigerator for up to about 5 days
Please note that the nutrition facts are just an estimate and are based on using water and without any salt and sugar. I use erythritol, which does not contribute to any nutrition