Garbanzo Bean Butter

Talk about worth a little bit of your time!  Our Nut Free Butter is truly amazing!  You won’t want to miss our nut-free alternative to peanut butter and, this recipe is vegan too!  Looking for a peanut butter alternative for nut allergies has never been easier.  Look no further – you found it right here with our nut-free butter spread.

If you wish to create an extremely delicious and rich recipe then try our peanut free peanut buttery tasting spread.  The smooth texture and rich flavors will cause you to use less than a normal spread so it will literally go further than most spreads.  Oh yes, it has been “kid” tested so, goodbye to other spreads!

We believe healthy eating helps to make happy souls especially first thing in the morning.  Starting the day with a slice of homemade bread with our peanut free peanut butter creamy spread on top will have the family dashing to the kitchen instead of dragging their heals each morning.

If we have one word of warning about our peanut butter substitute for allergies it would be – watch out, our nut-free peanut butter is totally addictive.  Better stock up on garbanzo beans so you can make lots of batches!

garbanzo bean nut butter

Nut Free Peanut Butter

 Prep Time 50 Minutes
Total Time 1.5 Hours
Ingredients 6
Servings 1 Pint

Chickpea Butter Ingredients

  • ¾ cup prepared garbanzo beans
  • 1 Tbsp. Extra-Virgin olive oil
  • 1 ½ Tbsp. 100% pure Maple syrup
  • ½ tsp. ground cinnamon
  • ¼ tsp. kosher salt
  • 1 cup melted ghee

How to Make Garbanzo Bean Butter

  1. Preheat oven to 350° and place rack in the middle of the oven.
  2. Place drained and shelled chickpea beans (garbanzos) on a rimmed baking sheet and drizzle with the oil.  Using a wooden spoon gently stir, or you can gently shake the garbanzo beans on the sheet until the oil slightly coats the chickpeas.
  3. Roast the chickpeas and approximately 20 minutes, gently shaking them halfway through the roasting process.  Remove from oven and let chickpeas cool on the baking sheet for approximately 15 minutes and then transfer the chickpeas to a high-powered blender, like a Vitamix.  Blend until you have a fine powder.
  4. Add, maple syrup, cinnamon, salt and ¾ of the melted ghee, blend together until well mixed. Check for taste and consistency.
  5. If you wish to create a runnier spread keep adding 1 Tbsp. at a time and blend until you achieve the desired consistency.
  6. Depending on what you are using the Nut Free Chickpea Butter for, you can easily adjust.

How to Make Ghee

  1. Place 1 cup of unsalted butter in a heavy saucepan over low heat and slow approximately 30-40 minutes.  
  2. Drain and cool – be sure to leave any solids in the bottom of the pan.  
  3. Ghee can be stored in an airtight container in the fridge for up to a month.

Comments 3

Theresa on

Should it be stored in the refrigerator or cupboard? Thank you

Alice Ma on

This recipe is not vegan as stated, as there is ghee in it.

anna ruth on

Hello. I can’t wait to try this recipe. Do you know how I should store it and how long it will keep? Thank you

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