Hummus may be my favorite food ever. Creamy & Smooth, able to take on a variety of tastes, and needs to be eaten with veggies or pita.
This recipe is from Nigella Kitchen.
No substitutions were made.
Peanut Butter Hummus
2 – 15oz cans chickpeas
1 garlic clove, peeled
3 to 5 tblsp regular olive oil
1/3 c creamy peanut butter
3 tblsp lemon juice (or more as needed)
2 tsp kosher salt or 1 tsp table salt (or to taste)
2 tsp ground cumin
1/4 to 1/3 c plain greek yogurt
2 tblsp peanuts, finely chopped, to serve (optional)
1 tsp smoked paprika, to serve (optional)
Drain and rinse the chickpeas. Put the garlic, chickpeas, 3 tblsp oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly puree.
Add 1/4 c of the yogurt and process again; if the hummus is still very thick, add another 1 to 2 tblsp of yogurt and the same of the 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.
This is a nice alternative to a tahini based hummus, the peanut butter adds a different depth of flavor. Mine was a little too thick, I should have added a bit more lemon juice and oil. But there’s always next time. 🙂