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.
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 teaspoon salt
2 teaspoons ground cumin
5 tablespoons greek yoghurt
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.