Hummus & Peanut Butter Balls
Most energy ball recipes need a food processor and a shelf of ingredients. This one needs a bowl, two hands, and three things from the fridge.
Hummus, peanut butter, and oats. That is the entire list. Roll them into balls, hit them with salt, and you have a 305 kcal snack that leans hard on fat (24g per serving, mostly from the tahini in hummus and a hit of peanut butter).
Most energy ball recipes need a food processor and a shelf of ingredients. This one needs a bowl, two hands, and three things from the fridge.
Hummus, peanut butter, and oats. That is the entire list. Roll them into balls, hit them with salt, and you have a 305 kcal snack that leans hard on fat (24g per serving, mostly from the tahini in hummus and a hit of peanut butter).
Ingredients
- hummus 3 tablespoons
- peanut butter 1.5 teaspoon
- oatmeal 0.5 ounce
Method
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Mix the hummus, peanut butter and oats in a bowl.
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Form into balls and place them on a plate. Sprinkle the balls with salt to taste.
Pop the formed balls in the fridge for fifteen minutes before eating. The fat from hummus and peanut butter firms up when cold, so the balls hold their shape better and the texture goes from sticky-soft to something closer to a truffle.
Why This Works
Behind this recipe
What happens if I swap the peanut butter for almond butter?
It works. Almond butter, cashew butter, and sunflower seed butter all hold the same texture because the oats do the binding. Peanut butter gives the strongest flavor at just 10 grams, so milder nut butters will let the hummus taste come through more.
How long do these keep in the fridge?
Three to five days in an airtight container. The fat from hummus and peanut butter actually firms them up overnight, so day-two balls hold their shape better than fresh ones.
Why is the fat content so high for such a small snack?
Hummus is made with tahini and olive oil. Peanut butter adds another layer. Together they push this 84-gram snack to 24g of fat, most of it unsaturated from sesame, peanut, and olive oil. That fat is also why the recipe holds together without cooking: the oils bind the oats when cold.
