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!