Lately I haven’t run many guest posts. There’s no reason for this–it’s more the fact my subject matter runs the personal development/parenthood spectrum and it’s rare a guest post fits.
Ben reached out right after school started and the morning after the Child & I attempted to create a hummus-concoction she could bring for lunch the next day.
Our hummus was a mess.
Ben saved the day.
Getting a blender really has transformed the way my girlfriend and I cook.
As well as producing enough smoothies to fill our South London apartment all the way up to our eyeballs, we’ve been churning out chili paste, low-fat ice creams, and protein-packed muffins.
But our favorite thing to make has been hummus.
I can be a bit of a lazy cook sometimes, especially with the heat wave that we’ve had over here lately, so hummus is great to have at hand waiting for you in the fridge to just delve into with some carrots, pita bread or even falafel.
We make it with a bit of a twist though:
We love our hummus made with peanut butter.
Using peanut butter instead really adds something unique to the mix. Not only does it go fantastically with the chickpeas and paprika, but it is pretty filling without being decadent.
It might be tempting to keep with tahini as it’s seen as such an integral part of homemade hummus, but don’t make the same mistake that I did when I first made this.
Stay calm, hold your nerve, and stay away from that tahini jar!
The peanut butter is a more than adequate replacement–I promise.
The best hummus is always light and creamy, and if you have both in the mix then you’ll end up with something incredibly heavy and stodgy.
So let’s get into it! You will need:
2 cans of chickpeas
1 clove of garlic, peeled
6 tablespoons smooth peanut butter
1 lemon
Water
1 teaspoon salt
2 teaspoons ground cumin
5 tablespoons greek yoghurt
Paprika
Olive oil
Drain the chickpeas and pour them into your blender. Add the garlic, peanut butter, salt, cumin and yoghurt. Cut the lemon in halves and squeeze each half into the mix.
Turn on your blender and pulse, making sure to stop regularly and scrape off any mixture that runs up the inside of your blender jug.
Once the mix starts to thicken, sprinkle in a few drops of water and continue to blend.
Once smooth, pour into a small bowl. Splash the top with a dash of olive oil and a teaspoon of paprika.
Serve alongside your choice of dip. Enjoy!
I’m currently addicted to this recipe, but would love to try other versions of the appetizer.
- What your favorite hummus recipes? (Bonus points if you leave links to recipes!)
Ben eats, drinks, and cycles. Sometimes at the same time. When he’s not thinking about his next meal, he writes about food over at The Online Grill.
Sarah says
September 12, 2016 at 4:57 amOh I totally agree that a blender has changed my kitchen life! If I’m being honest most of the time when I bake I just throw it all into the blender, hit go, and boom into the pan it goes! And I am big into making my own nut butter…money saver!!!
I can’t wait to try this recipe…have you tried the dessert hummus recipes? THEY ARE SOOOO GOOD!!
Susie @ Suzlyfe says
September 12, 2016 at 6:06 amI make hummus with pb too! that way you don’t have to buy tahini 😀
Marcia says
September 12, 2016 at 6:24 amI love the idea of skipping the tahini. One less thing I need to have hanging around.
Coco says
September 12, 2016 at 6:28 amOh, I never make hummus because I don’t know what I’d do with the rest of the tahini. This is perfect!
Wendy@Taking the Long Way Home says
September 12, 2016 at 7:17 amWell, is that ever a good idea! Who’d of thought it?
MCM Mama Runs says
September 12, 2016 at 7:22 amThis sounds so good! I have the teeniest of food processors and no blender (and no space to add anything to my house). I may have to try a half batch in my food processor.
Haralee says
September 12, 2016 at 8:15 amNo olive oil or tahini, I may give it a try, wish I could taste it!
Roxanne Jones says
September 12, 2016 at 8:27 amWho’d a thunk it? I’ll have to give this a try–like others who have posted, I never know what else to do with an entire jar of tahini, but PB is a staple. Thanks!
Carol Cassara says
September 12, 2016 at 9:18 amI am 100 percent sure that this would be a bridge too far for me. Some flavors do not combine well and peanut/garlic/chickpeas and cumin… to me …. nooo!
Nancy Fox says
September 12, 2016 at 10:23 amI love hummus and yours looks fantastic, Carla. Never thought to add peanut butter!
Deborah @ Confessions of a mother runner says
September 12, 2016 at 6:46 pmOoh I love to make my own fun hummus but never thought of adding in peanut butter. Yum! That sounds delicious!
Marina @ Life Coach Wannabe says
September 13, 2016 at 2:13 amLooks really yummi – I am adding it to my Pinterest 🙂
Marie Mack says
September 13, 2016 at 5:32 amYum! I need to give this a try. I always like adding different seasonings, but I haven’t thought about Peanut Butter before.
Shannon says
September 15, 2016 at 8:49 pmJust an idea…I make hummus all the time and simply leave out the tahini. I prefer my usual hummus with a mild or roasted garlic flavor, a bit of heat from a chili or cayenne pepper, salt, olive oil and paprika.
I’m intregued by the pb… Might have to give it a try!
Cintia says
September 22, 2016 at 9:56 amHey! I’m totally trying this recipe. I’m about to pin it so I don’t forget it. I love who you are Carla! {hugs}