peanut butter hummus

Until shortly after noon today I had absolutely no intention of ever posting a recipe for hummus. Not because I don't make it - I do. Regularly. It is one of those super simple, fast, and easy lunch staples that I can not understand buying. It is just that hummus is so simple to make and recipes are so readily available that posting another one seemed ridiculous. But today I tried a recipe that caught my eye yesterday ... honestly, how can peanut butter hummus not intrigue? So I made it, tested a nibble and fell madly in love. Essentially one trades peanut butter for tahini, a simple enough concept. Since I like but don't love peanut butter I was more intrigued by what this might taste like than hopeful of something totally amazing. All I can say is that although I could quite happily eat hummus every day for lunch, this hummus I might even be able to eat every day for breakfast, lunch, and dinner.


peanut butter hummus
( adapted from Kitchen by Nigella Lawson)


1 396gm can chickpeas
1 small garlic clove, peeled
6 Tbsp natural peanut butter
4 Tbsp extra virgin olive oil
4 Tbsp fresh lemon juice
1 tsp sea salt
1 tsp ground cumin


Drain and rinse the chickpeas. Put the chickpeas, garlic, peanut butter, olive oil, lemon juice, salt, and cumin into a food processor (or blender) and blitz to a puree.


Put the hummus into a serving bowl and drizzle with more olive oil. Serve with whatever you like to eat with hummus. My personal current favorites are cucumber coins and whole wheat pita breads.


This should keep well in a covered container in the fridge for several days....if it lasts that long!

Update: Make sure to use natural peanut butter (without sugar) for this. The sugar in some peanut butters really effects the outcome in a negative way.