Peanut Butter Hummus
by Nigella. Featured in KITCHENIntroduction
Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: enough for a party of 10
- 800 grams chickpeas (2 cans)
- 1 clove garlic (peeled)
- 60 millilitres olive oil
- 6 tablespoons smooth peanut butter
- 3 tablespoons fresh lemon juice (or more as needed)
- 2 teaspoons Maldon sea salt flakes (or 1 teaspoon pouring salt)
- 2 teaspoons ground cumin
- 5 tablespoons Greek yoghurt
- 2 tablespoons peanuts (finely chopped)
- 1 teaspoon smoked paprika (to serve)
- pitta breads (or bread sticks, tortillas or crackers to serve)
- 30 ounces garbanzo beans (2 cans)
- 1 clove garlic (peeled)
- 4 tablespoons olive oil
- ⅓ cup creamy peanut butter
- 3 tablespoons fresh lemon juice (or more as needed)
- 2 teaspoons kosher salt (or 1 teaspoon pouring salt)
- 2 teaspoons ground cumin
- ⅓ cup Greek yoghurt
- 2 tablespoons peanuts (finely chopped)
- 1 teaspoon smoked paprika (to serve)
- pita breads (or bread sticks, tortillas or crackers to serve)
Method
- Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
- Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of 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.
- Drain and rinse the garbanzo beans. Put the garlic clove, garbanzo beans, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
- Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the garbanzo beans, 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.
Additional Information
For gluten free serve with something appropriate, such as crudites.
MAKE AHEAD:
The hummus can be made 1-2 days ahead. Transfer to a non-metallic container, cover and refrigerate until needed. Should be consumed within 2 days of making.
For gluten free serve with something appropriate, such as crudites.
MAKE AHEAD:
The hummus can be made 1-2 days ahead. Transfer to a non-metallic container, cover and refrigerate until needed. Should be consumed within 2 days of making.
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Show more commentsAmazing recipe. So yummy. I used dried chickpeas (soaked and cooked). Did 2 versions (halved-ish) the quantities: one as per recipe, the other with smoked rapeseed oil. Excellent
Delicious recipe!!! Thank you, Nigella!
What a great recipe! My husband and I loved it! Will definitely make again, thanks for sharing.
What an amazing idea. Just opened a can of chickpeas to make some meringue and decided then found this hummus recipe. Instead of paprika, garlic and yoghurt and everything, I made it straightforward with groundnut oil and a teaspoon of marmite .... now sitting here with a bowl of savoury peanut loveliness ....
Amazing Nigella! And very addictive ! Very easy to make, it is great with Avocado and a squeeze of lime :)
Also great for those with a sesame allergy (like my daughter) !
10 minutes and it's ready, perfect! I added more garlic though, I prefer it this way.
This is ridiculously good. I used fresh garbanzo beans and I can't stop dipping into the bowl. Awesome.
Simple and delicious!! My new favourite store cupboard dip for suprise visitors!!
I think I need to try this, it sounds wonderful as I like both peanut butter and hummus! Thank you for sharing :O)
I love hommus, but live in a rural area and find ingredients like tahini hard to come by. This recipe will be a great alternative.
I've never made hummus with anything but peanut butter as I never had tahini in the cupboard. Highly recommended - the more garlic the better. YUM!