Friday, January 7, 2011

Nigella's Peanut Butter Hummus: A Different Take on a Classic

As soon as I saw this Peanut Butter Hummus in "Nigella Kitchen," I knew I had to try it. I love hummus and I love peanut butter, so the idea of combining them was intriguing. In this recipe, most of the key ingredients stay the same but the peanut butter takes the place of the tahini normally found in hummus, and a bit of Greek yogurt smoothes out the taste and texture.


You can find the recipe in "Nigella Kitchen" on pgs 434-435 or on her website here.

Nigella says, "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
"Nigella Kitchen" by Nigella Lawson
(Makes Enough for a Party of 10)

2 (15 oz) cans chickpeas
1 garlic clove, peeled
3–5 Tbsps olive oil
1/3 cup creamy peanut butter
3 Tbsps lemon juice, or more as needed
2 tsps kosher salt or 1 tsp table salt, or to taste
2 tsps ground cumin
1/4-1/3 cup Greek yogurt
2 Tbsps peanuts, finely chopped, to serve (optional)
1 tsp smoked paprika, to serve (optional)
bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

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.

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.)

Taste for seasoning, adding more lemon juice and salt if you feel it needs it.

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.

Make Ahead Note: The hummus can be made 1-2 days ahead. Transfer to non-metallic container, cover, and refrigerate until needed. Should be consumed within 2 days of making.


Notes/Results: Creamy, slightly more subtle in flavor and a great way to change up a classic. There really isn't a strong peanut butter taste--it tastes like hummus but just slightly different, maybe a little smoother, more refined and not as sharp. I made it pretty to the recipe as written enjoyed it, although I would add a bit more lemon juice and cumin when I make it again for a little more of a "pop" in the flavor. It makes me want to play around with almond butter and other nut butters in my hummus as there is room in my heart of all kinds and varieties of this delicious spread. ;-) I served it with the only flatbread I had in my fridge--naan, grilled and served warm. A fun recipe to try.

This is a quick post as I am traveling on business this week and don't have much time on the road to post and to visit everyone. Please know that I will get around to see your posts this week--it just may take a few days.

Happy Aloha Friday!

19 comments:

Couscous & Consciousness said...

OMG - I never, ever would have thought. There have been occasions when I have wanted to make a hummus and realised I'd run out of tahini and it never occurred to me to use peanut butter. Just can't wait to try this out, and like you would be really interesting to try with a few different nut butters. Know what I'll be doing tomorrow :-)
Sue

K and S said...

am bookmarking this, sounds good!

Nancy said...

What a great spin on hummus! I'll have to try this next time I make some. I agree almond butter would be a nice addition, too - or maybe sunflower butter.

Joanne said...

This is bookmarked in my Nigella Kitchen as well and now it has officially been moved up on my list of things to make IMMEDIATELY. Hope you're having a good/okay/tolerable trip!

Julie said...

I heard her talk about this a while back and noted to find the recipe. So interesting, can't wait to give it a try!

Kim said...

I love the idea of adding peanut butter to hummus. After all, peanuts are in the legume family, right? Sounds delicious Deb!

My copy of Nigella Kitchen has been on backorder since before Thanksgiving. They say it won't arrive until the end of this month. Argh! Meanwhile I keep trying to sneak a peek in the local bookstores, but they are sold out too! It's nice to know that she is so well-loved.

Abigail (aka Mamatouille) said...

YUM! I love peanut butter and I love Nigella, so I'll definitely have to try this.

Roxan said...

Oh MY, that sounds amazing. I do find that tahini is so similar to peanut butter so I can see how this hummus would be amazing! What a great idea - especially for those days when you're short of tahini. I don't know about you but I don't always have tahini on hand, but I do always have peanut butter!

Brownieville Girl said...

I have been dying for someone to try this recipe - glad you liked it.

I'll have to give it a go now!!

ARLENE said...

I remember reading in some food magazine that any nut butter--almond, peanut, cashew--could replace tahini in making hummus. I wondered how it would be. Thanks for taking the guesswork out of the equation. I hate buying the huge jar of tahini and ending up throwing half away. I always have PB on hand.

Corina said...

I love hummus and I love the idea of using peanut butter and a bit of Greek yoghurt instead of tahini. I'll try it next time I make it.

Natashya KitchenPuppies said...

Yum, what a great idea!

Lisa said...

I may have to be the lone dissenter but I just can't wrap my mind around this, I don't know why. Especially as I LOVE peanut butter. :)

Foodycat said...

What a good idea - I can always finish a jar of peanut butter but a jar of tahini sometimes hangs around for ages.

Lori said...

Okay, I'm sold! I've seen a few recipes for pb hummus and haven't been convinced that is a good move, but you talked me into it with this post. I have a hard time keeping tahini in for extended periods. It seems to go bad on me and develop a funky flavor before I can use it all. Using pb would make it much more convenient. Hope your travels go well!

Debbi Does Dinner Healthy said...

I would never think to put peanut butter in hummus. I am SO making this, holy cow it sounds awesome! Thanks!

Pam said...

I saw this and I was curious about it too!

janet said...

Peanut butter hummus was my go-to hummus in university because I didn't have tahini. It is still my favourite hummus, but I have a few more recipes to try. :) Gld to hear you liked it!

Zibi said...

You posted this in time to rescue my batch of hummus. I read this last week, and tonight I only had half the amount of tahini I needed for my hummus... so I added some peanut butter. It tastes great!