I found this recipe a long time ago in one of Nigella Lawsons' books and have been wanting to have a go at making it for sometime, but, whenever I would make hummus I always went the traditional path by using Tahini. Not this time though! And I have to say, it is totally delicious and has won me over. I can't see myself using Tahini for Hummus ever again.
Tahini does have a slight bitter note to it and that odd note always came through in my hummus. The peanut butter flavour is not overwhelming and because you still use the traditional flavours of garlic, lemon/lime and cumin, it tastes just like a yummy hummus should. I have used lime in this hummus as our lime tree still has limes on it from last season, albeit going yellow from too long on the tree. In the final product, when you taste the hummus, all you get is a citrus tang, so, to my taste, it doesn't matter if you use lime or lemon.
I use my home made peanut butter in this hummus, but I think you could easily sub in the mixed roasted nut butter for extra goodness and flavour.
|Ingredients for Peanut Butter Hummus-from top right-2 tablespoon oil (I use Rice bran oil for everything), 250 grams cooked chickpeas, that equates to a 400 gram can of chickpeas drained and rinsed, 1 clove of garlic grated on a microplane, 2 tablespoon lime juice, 3 tablespoon peanut butter, 1/4 teaspoon salt or to taste, 1 teaspoon ground cumin|
In a food processor, add all ingredients and blitz until smooth and silky. Easy
I served this wonderful hummus with my home made nut and seed crackers
So, tell me, what variation of hummus do you love?