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Peanut Butter Hummus

by . Featured in KITCHEN
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Introduction

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.

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.

Peanut Butter Hummus
Photo by Lis Parsons

Ingredients

Serves: enough for a party of 10

Metric Cups
  • 800 grams chickpeas (2 cans)
  • 1 clove garlic (peeled)
  • 60 millilitres olive oil
  • 6 tablespoons smooth peanut butter
  • 3 tablespoons lemon juice (or more as needed)
  • 2 teaspoons 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 bread (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 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 bread (or bread sticks, tortillas or crackers to serve)

Method

  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.
  5. Additional information - for gluten free serve with something appropriate, such as crudites.
  1. 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.
  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 garbanzo beans, 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.
  5. Additional information - for gluten free serve with something appropriate, such as crudites.

Tell us what you think

What 13 Others have said

  • 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 ....

    Posted by iabell1969 on 30th July 2016
  • Amazing Nigella! And very addictive ! Very easy to make, it is great with Avocado and a squeeze of lime :)

    Posted by JmacS on 3rd March 2014
  • I thought this recipe was ok...oddly, I think the peanut butter and beans combination tastes slightly like tuna fish...but my comment really is about the salt in the recipe...if you make it as is, the end product is unpleasantly salty...unless you are using salt free peanut butter, I would cut back the recommended 2 teaspoons and start with under 1 teaspoon, adding more as you like. I used canned beans and yes, I rinsed them before. I used them...

    Posted by PastryChef on 5th March 2014
  • Also great for those with a sesame allergy (like my daughter) !

    Posted by Patriq on 22nd February 2014
  • 10 minutes and it's ready, perfect! I added more garlic though, I prefer it this way.

    Posted by Hairychested on 23rd February 2014
  • This is ridiculously good. I used fresh garbanzo beans and I can't stop dipping into the bowl. Awesome.

    Posted by Emma1969 on 30th December 2013
  • Simple and delicious!! My new favourite store cupboard dip for suprise visitors!!

    Posted by sperkins1 on 1st September 2012
  • I think I need to try this, it sounds wonderful as I like both peanut butter and hummus! Thank you for sharing :O)

    Posted by bakedwithkindness on 25th June 2012
  • 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 December 2011
  • 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 November 2011
  • I don't like tahini at all, and usually add a little creme fraiche to my hummus - but I'm definetely going to try this :-)

    Posted by R-ice on 6th July 2011
  • 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 June 2011
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