Hello Nigella fans!
I’m not going to lie to you, when I first read the name of this recipe I felt it was akin to using meat from a jar, or deep-frying a Mars Bar. Maybe something other people did, but not in my kitchen.
Strike me down for my folly!
I love hummus and could live on it. Easily, live on it all day. My main issue with making my own is that I can’t seem to source tahini paste. Not to be foiled, I have made my own tahini paste before, but that didn’t turn out amazingly and left a grainy texture to the hummus.
So, I turn to alternatives. If you think about it tahini paste (sesame seeds and oil) isn’t too far from peanut butter. I write that confident in the knowledge that my home economics teacher isn’t reading.
I love the texture of this; light without being frothy, and chunky without being gritty. I whipped this bad boy up 30 minutes before a picnic, and it went down a storm with the boyfriend! A fridge staple from now on, perfect for lunches served with tortilla wraps or crisps, or chopped veg (hah!).
Of course, you can buy chickpeas dried and soak them overnight, but I rarely have the foresight, and the canned stuff tastes grand to me!
Makes enough for a party
Ingredients
- 400g can of chickpeas, drained
- 1 clove of garlic
- 3 tbsp peanut butter
- 1.5 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp cumin
- 1 tbsp sour cream
- Handful of peanuts, to serve
- 1 tsp paprika, to serve
Method
Really, this couldn’t be simpler.
Place the drained chickpeas in a food processor, along with the garlic clove, peanut butter, oil, lemon juice, and cumin.
Blitz until fairly smooth. Add in the sour cream and whizz again.
Scoop into your preferred receptacle and cover with peanuts tossed with the paprika (which I forgot!)
Shove into your mouth with your preferred conduit for hummus.
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| A well balanced meal, ahem |
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