Roasted Chickpea Butter (Nut-Free Peanut Butter)

You are going to ❤️ love ❤️ this smooth and delicious roasted chickpea butter! It is the perfect nut-free and seed-free peanut butter alternative. Made on the stovetop, it has a deep, nutty flavor you will want to spread on just about everything.

Peanut Butter Made from Chickpeas

Peanut butter alternatives are near and dear to my heart.

My sister is allergic to peanuts (and hazelnuts). I cannot count the number of times she became ill from well-meaning adults (who knew of her allergy) giving her peanut-containing foods, along with the rationale of “it’s only a little bit of peanuts” (😡 Note that this was several decades ago). Thank goodness for increased food allergy awareness!

That’s one of the many reasons I am so happy to share this peanut butter alternative: roasted chickpea butter. It is a warm hug to anyone and everyone with peanut allergies, tree nut allergies, and seed allergies (as well as the food preparers/food shoppers in their lives).

But the number one reason I love this roasted chickpea butter? It is crazy delicious. You will love making it even if you can and do eat peanut butter (me!) Adding to that, it is both frugal and easy to make. Hooray!

Recipe Benefits

This legumes based peanut butter alternative is all of the following:

• Nut-free (no peanuts, almonds, cashews, etc.)
• Seed-free (no sunflower seeds, no pumpkin seeds / pepitas, etc.))
• Vegan (egg-free, dairy-free)
• Grain-free
• Gluten-free
• Easy to make
• Frugal
• Soy-free (no soybeans, soy nut butter, or tofu)

Ingredients for the Roasted Chickpea Butter

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

To make this delectable peanut butter substitute, you will need the following:

• Chickpea flour (also known as garbanzo bean flour, or besan)
• Coconut oil (see notes for alternatives)
• Coconut sugar (see notes for alternatives)
• Vanilla extract
• Salt (table salt or kosher salt)

You will also need some boiling water to blend the chickpea butter. I use filtered tap water.

Step by Step Directions

Note that the complete directions are also in the recipe card below.

Step One: Prepare Boiling Water

Begin to boil about 2 cups of water in a saucepan or a kettle (boil a little more than 2 cups to allow for evaporation) . You will need this immediately after browning the chickpea flour (do not wait until the chickpea flour is brown before starting to boil the water!).

Step Two: Melt the Coconut Oil

In a large nonstick skillet (or use a large pot), melt the coconut oil over medium heat.

Step Three: Add the Chickpea Flour & Salt

Add the chickpea flour and salt to the skillet. Stir to combine with the coconut oil.

Step Four: Cook the Chickpea Flour Mixture

Cook and stir the chickpea flour mixture over medium heat (or medium-low heat) for 5 to 6 minutes until it is a dark golden brown.

Step Five: Add the Boiling Water & Sugar

Turn the heat to low. Slowly add 2 cups boiling water to the large skillet. It will bubble up quickly, then settle back down to a simmer. Add the coconut sugar to the skillet.

Cook and stir for 6 to 7 minutes longer until the chickpea flour mixture is a very rich, dark golden brown color. (Note that the chickpea butter will be lighter in the end, after it is blended).

Remove the skillet from the heat and stir in the vanilla.

Step Six: Cool Completely

Set the skillet aside and cool completely. Alternatively, scrape the mixture into a heatproof bowl, cool, and refrigerate until ready for the last step (blending).

Step Seven: Blend

Place the completely cooled chickpea butter mixture into a blender. Process, stopping to scrape down the sides of the container several times, until completely smooth (no graininess) and a slightly lighter in color.

Note: add more water, a tablespoon at a time, if the butter is too thick. Add enough to achieve your desired consistency.

Step Eight: Refrigerate

Transfer the roasted chickpea butter to an airtight container (or containers) and refrigerate for at least two hours until cold and firm. The butter will thicken to a consistency akin to peanut butter (set, but still spreadable).

Storage for the Roasted Chickpea Butter

Store the roasted chickpea butter in an airtight container (recycled jam jars are my personal preference) in the refrigerator for up to 1 month.

• Can I Freeze the Roasted Chickpea Butter? Yes. Store the chickpea butter in an airtight, freezer-safe container for up to 6 months. I recommend re-blending the butter after defrosting.

Taste & Texture of Roasted Chickpea Butter

In a nutshell (pardon the pun), roasted chickpea butter has the taste, texture and consistency of smooth, natural peanut butter. The coconut sugar and vanilla deliver the right amount of sweetness to mirror the natural sweetness of peanuts, without the butter being sweet, per se.

Serving Suggestions for Roasted Chickpea Butter

My number one serving suggestion? Instead of a PB&J, make a CB&J (Chickpea butter and jam sandwiches).

You will ❤️ love ❤️ spreading this creamy, toasty butter on everything that you might spread with nut butter, such as bagels, toast, English muffins, crackers, and more.

• Further substitutions: swap peanut butter, tahini, sunflower seed butter, almond butter, or cashew butter with roasted chickpea butter in smoothies, dips, sauces, soups, salad dressings and stir-fries.
• Baking: To date, I have not tested the roasted chickpea butter for peanut butter in baking recipes (e.g., cakes, cookies, muffins, and breads). I will start testing soon and post updates.

FAQ

• Can I Use Canned Chickpeas in Place of Chickpea Flour? No, not for this particular recipe. The protein structure of cooked chickpeas is different from uncooked chickpea flour (thick of a cooked egg compared to a raw egg). In most cases, one cannot be swapped for another.
• Can I Use Other White Bean Flours? Possibly. I have only tested the recipe with chickpea flour. You are welcome to experiment by grinding other white bean flours (e.g., ground lima beans, ground lava beans, or ground cannelloni beans) and using them in place of the chickpea flour. Use the same measures throughout.
• Can I Leave Out the Sugar? You can, but I do not recommend it. The amount of coconut sugar in the recipe lends a very light sweetness similar to roasted nuts. Without it, the spread has a more savory flavor (closer to hummus than a peanut butter alternative).
• Can I Add Other Flavorings to the Chickpea Butter? Yes! Consider adding anywhere from a generous pinch to 1 teaspoon of ground cinnamon, ginger, cardamom, allspice, or pumpkin pie spice. Or consider adding several tablespoons of cocoa powder, cacao nibs (for some chocolate crunch).
• What Can I Use in Place of Coconut Sugar: An equal amount of brown sugar, natural cane sugar, maple syrup, date syrup, or agave nectar. You can also use a sugar-free alternative (e.g., monk fruit or xylitol)–add these off of the heat, to taste, before, blending.
• What Can I Use in Place of Coconut Oil? Use an equal amount of melted plant butter (vegan butter; not tub style spread), mild olive oil, or avocado oil. The latter two options will not set up firmly as chickpea butter made from coconut oil or melted plant butter.
• Can I Make the Recipe Oil-free? I do not know. You may be able to swap a significant amount of the water with full-fat coconut milk, or coconut cream, for a similarly creamy spread without the oil.

Happy Cooking!

Related Posts

• Vegan Grain-Free Peanut Butter Muffins (Oil-free)
• 2-Ingredient Peanut Butter Banana Cookies (V, GF, oil-free)
• Chocolate Chip Peanut Butter Banana Oat Bars (4 ingredients)
• 4-Ingredient Peanut Butter Energy Balls (V, GF, No Oats)
• 3-Ingredient Oil-Free Peanut Butter Granola (V, GF)