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 manila-tinted chic (despite the kindergarten appeal of its title) that makes me happy to bring it out to eat with cocktails when I have people over, I am even happier to have a batch in the refrigerator to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.
2 x 15-ounce cans chickpeas (garbanzo beans)
Make Ahead Tips:
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.
1 garlic clove, peeled
3-5 tablespoons regular olive oil
1/3 cup creamy peanut butter
3 tablespoons lemon juice, or more as needed
2 teaspoons kosher salt or 1 teaspoons table salt, or to taste
2 teaspoons ground cumin
1/4 - 1/3 cup Greek yogurt
2 tablespoons peanuts, finely chopped, to serve (optional)
1 teaspoon smoked paprika, to serve (optional)
breadsticks, mini pitas, 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 puree.
Add 1/4 cup 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.
Makes enough for a party of 10
Excerpted from Nigella Kitchen: Recipes From The Heart Of The Home by Nigella Lawson. Copyright 2010 by Nigella Lawson. Excerpted by permission of Hyperion.