Nigella’s Peanut Butter Hummus

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 hummus.
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.

Organic Chickpeas 1kg (Sussex Wholefoods)

200g cooked, drained Chickpeas

Greek Extra Virgin Olive Oil 1 Litre (Attis)

3 Tbsp Extra Virgin Olive Oil

Smooth Peanut Butter 280g (Meridian)

3 tbsp of Peanut Butter

Roasted Peanuts With No Salt 1kg (Sussex Wholefoods)

2 Tbsp of roughly crushed, unsalted & roasted peanuts

Organic Smoked Paprika 100g (Sussex Wholefoods)

1 tsp of Spanish Smoked Paprika

Other Ingredients

1 small garlic clove
3 generous Tbsp of Greek-style/Greek Yoghurt

Method

  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 crudites.
  6. This recipe was adapted from Nigella Lawson’s Recipe in her book “Nigella Kitchen”.