Peanut Butter Hummus
Notes: The hummus can be made 1–2 days ahead. Transfer to non-metallic container, cover, and refrigerate until needed. Should be consumed within 2 days of making.
Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Is it dreadful to say I prefer this? It is gorgeously filling, but without the slight clagginess that tahini can give. I mean, in the right mood I adore the palate-thickening clay of tahini, but a little definitely goes a long way. Although I think this version possesses a certain manila-tinted chic (despite the kindergarten appeal of its title) that makes me happy to bring it out to eat with cocktails when I have people over, I am even happier to have a batch in the refrigerator to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.
Excerpted from Nigella Kitchen: Recipes From The Heart Of The Home by Nigella Lawson.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 clove garlic
- 3 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 1/3 cup creamy peanut butter
- 1/4 cup greek yogurt
- 2 15 oz cans chickpeas (garbanzo beans)
- 3 tablespoons olive oil
- 2 tablespoons peanuts
- 1 box breadsticks, mini pitas, crackers, tortilla chips
- Carbohydrate 33.5481775193617 g
- Cholesterol 0.1225 mg
- Fat 7.83427852335333 g
- Fiber 5.05525715256031 g
- Protein 8.38142834704448 g
- Saturated Fat 1.40005789510733 g
- Serving Size 1 1 Serving (128g)
- Sodium 672.005005540407 mg
- Sugar 28.4929203668014 g
- Trans Fat 0.570114218381668 g
- Calories 232 calories
Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt, and cumin into a food processor and blitz to a knobbly puree. Add 1/4 cup of the Greek yogurt and process again; if the hummus is still very thick, add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.) Taste for seasoning, adding more lemon juice and salt if you feel it needs it. On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.
