Roasted Chickpea Butter (Nut-Free Peanut Butter)

two pieces of bread on a white plate, topped with roasted chickpea butter

5 from 4 votes

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.

Prep Time15

Cook Time12

Course: Spread

Cuisine: American

Keyword: chickpea flour spread, nut-free, nut-free alternative to peanut butter, peanut butter, peanut butter alternative, peanut free, seed-free

Servings: tablespoons

Equipment

1 large nonstick skillet (or other large skillet or large saucepan)

Ingredients

2 cups boiling water
1 cup chickpea flour (aka, garbanzo bean flour or besan)
1/4 cup coconut sugar (see notes for options)
1/2 cup coconut oil (see notes for options)
1/2 teaspoon salt
2 teaspoons vanilla extract

US Customary - Metric

Instructions

Begin to boil just over 2 cups of water in a saucepan or a kettle (this is more than you will need) . 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!).
In a large nonstick skillet (or use a large pot), melt the coconut oil over medium heat.
Add the chickpea flour and salt to the skillet. Stir to combine with the coconut oil.
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.
Turn the heat to low. Slowly add the 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.
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).
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.
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).

Notes

Storage: Store the roasted chickpea butter in an airtight container (recycled jam jars are my personal preference) in the refrigerator for up to 1 month. You can also freeze the chickpea butter in an airtight, freezer-safe container for up to 6 months. I recommend re-blending the butter after defrosting.

Coconut Sugar Alternatives: 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.

Coconut Oil Alternatives: 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.

Flavor Additions: 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).

Nutrition