Growing up, peanut butter was a staple in my house; tahini not so much. So, stumbling across this recipe for Peanut Butter Hummus in Nigella’s Kitchen*, I jumped at the chance to try it. And honestly, since I started making it in April, it has become a go-to recipe for all bring-a-plate occasions. I’ve lost count of how many times I’ve made it but I do know that it goes down a treat every time.
Using only what I have to hand (perfect for unexpected guests popping in), this hummus is a great dish served with crackers, carrot and celery sticks. I have also been known to enjoy it slathered on a salad sandwich. For those who are not peanut butter fans, fear not. The peanut butter flavour does not come through the dip, it only gives a nutty undertone.
*(sensing a pattern here? It is a favourite book!)
- 1 x 400g tin of chickpeas
- 1 Teaspoon of ground cumin
- 3 Tablespoons of Peanut Butter
- 3 Tablespoons of good olive oil
- 3 Tablespoons of Greek yoghurt
- 2 cloves of garlic, peeled
- 3 Tablespoons of lemon juice (fresh is best but bottled will do)
- 1 Teaspoon of salt
Really, there are only 2 or 3 steps to this recipe.
Put everything except the Greek yoghurt in a food processor and blitz to a rough paste.
Add the Greek yoghurt and blitz briefly again. Taste for salt and lemon. Add and stir in as required.
Spoon into a serving bowl, garnish with crushed peanuts and paprika if desired. Serve with crackers, crudités and enjoy!
Note: Nigella’s version calls for two tins of chickpeas. I use only one tin and keep the rest of the ingredients the same. The consistency is perfect and the only flavour difference is that the garlic comes through a little more –which I love. If you have a larger crowd to feed or prefer your garlic to be subtle, adjust either chickpeas or garlic as you wish.