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. Is it dreadful to say I prefer this? It is gorgeously filling, but without the slight clagginess that tahini can give. I mean, in the right mood I adore the palate-thickening clay of tahini, but a little definitely goes a long way. 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.
Photo by Lis Parsons.
Recipe posted by Nigella