Peanut Butter Hummus | Nigella

When it comes to peanut butter hummus, anything goes as long as there are peanuts in the mix. Unlike the classic hummus, recipe writers and purists would insist that the key ingredients should include dried chickpeas, tahini, bicarbonate of soda, garlic, lemon juice and salt. And nothing else. Olive oil should be on the hummus, but not in it. Happily, there are no such established rule and passion relating to peanut butter hummus. So we can let our chefy imagination run wild.

Peanut is only a suggestion. You may substitute peanuts with nuts of your choice, if you like. Try almond, hazelnut or cashew nut which have all the healthful benefits of tree nuts (peanuts are not). They are also low in unsaturated fat. To get around the added sugar and sodium in most heavily processed peanut butter, I usually pulverize my own peanut butter in a Vitamix with dry nuts. 100% pure peanuts, with no other ingredients. After you taste this homemade version, there is no going back to anything that comes in a plastic bottle.

I put all the ingredients in the food processor, according to Nigella’s peanut butter hummus recipe. Pulse until I am satisfied with the taste and texture of the hummus. I give it the same treatment as the hummus made with tahini: reserve the olive oil and drizzle it on top at the very end. Then serve it along with carrots and celery sticks and crackers. It feels so right to have a nutritious snack in the middle of the day.

Print Recipe

Peanut Butter Hummus | Nigella Lawson

Serves: 4-6

Ingredients

• 400g garbanzo beans (1 cans)
• 1 small clove garlic (peeled)
• 30ml/ 2 tablespoons olive oil
• 3 tbsp creamy peanut butter
• 1 1/2 tablespoons lemon juice (or more as needed)
• 1 teaspoons kosher salt
• 1 teaspoons ground cumin
• 2 1/2 tbsp Greek yoghurt
• 1 tablespoons peanuts (finely chopped)
• 1/2 teaspoon smoked paprika (optional, to serve)
• pita breads (or bread sticks, tortillas or crackers to serve)

Instructions

1

Drain and rinse the garbanzo beans. Put the garlic clove, garbanzo beans, 1 1/2 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.

2

Add 2 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1/2 tablespoon yogurt and the same of oil. (This will often depend on the garbanzo beans, making the hummus thicker or looser.)

3

Taste for seasoning, adding more lemon juice and salt if you feel it needs it.

4

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. Alternatively, spread it over spelt crispbread or a piece of rye toast, or pita.

Notes

https://www.nigella.com/recipes/peanut-butter-hummus by Nigella featured in "Kitchen"