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Nigella's Peanut Butter Houmous - Recipe

The secret ingredient in this wonderful houmous is Peanut Butter...

A magical mixture from this domestic goddess!

The use of peanut butter here is simply genius. We have made the Classic Houmous using Tahini (ground sesame seed paste), but in our opinion this recipe most closely mimics the flavour of commercially made/shop bought houmous.

Of course in this recipe there are no added nasties in the ingredients mix and better still you can control the amount of salt and oil you include. We used Meridian's Natural Smooth Peanut Butter with No Added Salt or oil. It must be noted that some supermarket peanut butter will contain other oils apart from the natural peanut oil already present!

We have halved the ingredients as Nigella's recipe was for a party of ten. We felt a smaller batch would provide a more manageable, everyday amount for, say, a couple or a family of four.


- 200g cooked, drained Sussex Wholefoods Organic Chickpeas or equivalent amount of ready-cooked from a tin.
- 1 small garlic clove
- 2-3 Tbsp of Clearspring Extra Virgin Olive Oil
- 1½ to 2 Tbsp of Sunita Organic Lemon Juice.
- 3 tbsp of Peanut Butter
- pinch of Clearspring Sea Salt or Profusion Fine Himalayan Rose Pink Salt.
- 1 tsp of TRS Ground Cumin .
- 2 to 3 generous Tbsp of Greek-style/Greek Yoghurt - add according to taste and preferred texture.
- 2 Tbsp of roughly crushed, unsalted & unroasted peanuts (red skins removed) to sprinkle on top of the finished dip.
- 1 tsp of Hampshire Foods Spanish Smoked Paprika to sprinkle on top of the finished dip.

How to Make Nigella's Peanut Butter Houmous

1) Drain and rinse the chickpeas and pour into a blender or food processor. Then add the garlic clove, a little of the oil, peanut butter, lemon juice, salt and cumin. Whizz up into a rough paste.

2) Add the yoghurt and whizz again. If the mixture is still too thick and/or dry add extra yoghurt and oil in small amounts until you have a more free-flowing puree.

3) Taste the mixture and season further with salt or lemon juice as required.

4) Spoon into a serving bowl and sprinkle with the chopped peanuts following this with a sprinkle of the lively coloured Paprika to garnish.

5) Serve with Pitta bread, Chapatis, other flatbreads or crispbreads.

This recipe was adapted from Nigella Lawson's Recipe in her book "Nigella Kitchen".

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