Peanut Pumpkin Seed Butter – No Oil, No Sugar
Dry-roasted peanuts (skins removed) and pumpkin seeds blended smooth with just a pinch of salt. No oil, no sugar, no water — the nuts release their own oils as they blend. This peanut pumpkin seed butter brings 8.6g of protein per 2 tablespoons plus magnesium, zinc and iron from the pumpkin seeds that plain peanut butter doesn't have. Keeps 3–4 weeks in the fridge.
Equipment
- 1 pan
- 1 Mixer Grinder
- 1 Glass bottle
Ingredients
- 1 cup about 146g / 5.1 oz peanuts (moongphali), raw
- ½ cup about 65g / 2.3 oz pumpkin seeds (kaddoo ke beej), raw
- ¼ –½ tsp salt namak, to taste
- Optional: a small drizzle of honey shahad for a smoother, slightly sweeter butter
Instructions
- Roast the peanuts — Dry pan, medium heat, no oil. 5–7 minutes, stirring often, until nutty-smelling and the skins darken and loosen. Remove.
- Roast the pumpkin seeds — Same pan, 3–4 minutes until slightly puffed and a shade darker. Watch closely — they pop and burn fast, and over-toasting damages the fatty acids.
- Remove peanut skins — Cool slightly, rub between palms or in a clean kitchen towel. Discard the skins.
- Cool completely — Blending warm makes the butter greasy instead of smooth.
- Blend — Peanuts, pumpkin seeds and salt into a strong blender or food processor. Crumb → clumpy ball → smooth glossy butter. Scrape the sides as needed. Be patient — the smoothness comes from time, not oil.
- Optional honey — Drizzle in a little at the end and blend again for a smoother, sweeter butter. Never add water.
- Store — Clean dry glass jar, fridge, 3–4 weeks. Stir back in if oil rises
Video
Notes
No oil needed — the nuts release their own. Never add water; it causes mould and shortens shelf life to days. Removing peanut skins gives a smoother, less bitter butter. Not suitable with a peanut allergy. For IBS, stick to a 2 tablespoon serving.