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PEANUT BUTTER HUMMUS

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.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • Vegetarian
  • 2 x 400g cans chickpeas
  • 1 garlic clove, peeled
  • 3–5 x 15ml tablespoons regular olive oil
  • 6 x 15ml tablespoons (90g) smooth peanut butter
  • 3 x 15ml tablespoons lemon juice, or more as needed
  • 2 teaspoons sea salt flakes or 1 teaspoon pouring salt, or to taste
  • 2 teaspoons ground cumin
  • 4–6 x 15ml tablespoons Greek yogurt
  • 2 x 15ml tablespoons peanuts, finely chopped, to serve (optional)
  • 1 teaspoon smoked paprika, to serve (optional)
  • bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

Method

Serves: Makes enough for a party of 10
  1. 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.
  2. 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.)
  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, as you see fit.
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Comments

  • This recipe is very easy, simple, and delicious. Also, it's unique and fun as people can't believe it when you tell them it's peanut butter. I have used this recipe many times.

    Posted by anddan on 16th May 2011 at 1.21

  • This humous is a winner - my boyfriend went mad for it the first time I made it, and when I made it for my friend's hen party it disappeared in a flash! VERY yummy... My friend's also lactose intolerant, so I successfully made this dairy-free by using soya yoghurt instead of Greek, you still get the lovely creaminess. She's not even that keen on peanuts but loved this - in fact, she's requested it for a BBQ I'm going to at the weekend. Definitely a good receipe to have as part of a party repertoire! :-)

    Posted by MessyJessie on 3rd Jun 2011 at 11.36

  • I don´t like tahini at all, and usually add a little cremefraiche to my hummus - but I´m definetely going to try this :-)

    Posted by R-ice on 6th Jul 2011 at 11.43

  • 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!

    Posted by samstables on 25th Nov 2011 at 22.48

  • 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.

    Posted by Rosiegardenia on 14th Dec 2011 at 9.50

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