Peanut Butter Hummus

That last day of work before Christmas, I had a beautifully wrapped package on my desk from my boss. It looked very much like a book, but I had no idea which kind of book.  It turned out to be Nigella’s Kitchen. Nigella sat on my desk all day with her bright red apron and knowing look. I just love her voice and writing style. Every word seems carefully chosen to invoke a dreamy feeling. I read an interview with her recently and learned that she has a degree in Medieval and Modern Languages from Oxford.

After all of this fancy background information, the first recipe I chose from the cookbook is peanut butter hummus. It caught my eye instantly and I wanted to know how different the flavor might be. I love hummus, but I have purchased some bad tahini before and we almost always have some natural peanut butter in the house. Hummus is easy, but could hummus get easier? When I told Marc I was making it, he gave me a very skeptical look. I can’t see you, but are you giving me that same face right now? Seriously, it is delicious. We both dug right in and loved it. There is a hint of peanut taste, but it is not overpowering. There is no mistaking that it still is hummus. Try it!

We’re bracing for a major winter storm that is supposed to be heading our way. How about you? So far we have a light dusting of snow, but the news of impending doom has scared the masses. I went to Whole Foods last night after work and I have never seen the store that crowded before. Friends have reported empty shelves at some grocery stores. My winter emergency arsenal includes the goods for another batch of this hummus and at least two batches of citrus scones. Stay safe if you’re in the path of the storm, friends.

Recipe: Peanut Butter Hummus

Recipe from Nigella Kitchen

2-15 oz. cans of chickpeas

1 large garlic clove

3 T. good quality extra-virgin olive oil

3 T. natural peanut butter

3 T. lemon juice

1 t. kosher salt (taste first)

1 t. cumin

1/4 C. plain Greek yogurt (I used Fage 2%)

smoked paprika for garnish

veggies, crackers, pita for serving

1. Drain and rinse chickpeas well. Put the garlic clove in a food processor and chop. Add chickpeas, olive oil, peanut butter, lemon juice, salt and cumin and blitz until it becomes a chunky puree.

2. Add Greek yogurt and process again; if the hummus is still very thick and you want it to be smoother, add another 1-2 T of yogurt and the same amount of oil. (Mine was pretty thick, but it tasted great and I didn’t want to change a thing!)

3. Taste for seasoning, adding more lemon juice and salt if you feel it is needed.

4. Sprinkle smoked paprika over hummus, if desired. Serve with your favorite hummus dippers. Can be made 1-2 days ahead.

10 Notes Leave a Note

  1. A thoughtful gift from your boss! We enjoy a hummus made with both tahini and ground walnuts, but never ground nuts only. I think a peanut version would be well received by most people, including little ones. We’ll definitely try this recipe, though I’m curious to try it with lime juice and maybe a splash each of fish sauce and sesame oil.

    Cheers and stay warm,

    *Heather*

  2. Wow, what an interesting idea! This must be quite the cookbook because I wouldn’t have thought of using peanut butter in the hummus. I nevertheless trust you it must be tasty — in fact, since my hubby loves PB, I think I’ll definitely try it next time I’m making hummus. Thanks for sharing!

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