Updated: Sep 29
Hummus is such a rewarding thing to eat, it's delicious, creamy, filling, savory, and takes anything mode of 'dipper'. But you don't just have to 'dip' into it. It can go on sandwiches, in stews, in soups, on salads, and on pizza.
This recipe is a nice twist- with even more nutty flavor by way of peanut butter and peanuts, it has a lovely nubbly texture which is so good. The smoked paprika sprinkled over top at the end is like a powdered scarlet flavor bomb. This can be made 2-3 days ahead, and pulled to come to room temperature twenty minutes or so before eating. Bell peppers and cucumbers are my favorite way to eat it, but you do you, anyhow- it's pretty near perfect just by the spoonful...not that I've tried that. ;)
"I used roasted peanut for the top. If you prefer plain, go for it."
Notes: Olive oil is extra-virgin.
PEANUT BUTTER HUMMUS
Ingredients: 1 can chick peas- drained and rinsed, 1/4 cup creamy peanut butter, 1/2 tsp. minced garlic, 1 tsp. salt, 1/4 cup tahini, 1/3 cup ice water, 3 tbsp. olive oil + more for drizzle, 3 tbsp. lemon juice, 1/2 tsp. cumin seeds, 1/4 chopped peanuts, 1 tsp. smoked paprika.
1. In a food processor, tip in chick peas, peanut butter, tahini, olive oil, salt, garlic, lemon juice and cumin seeds. Blitz for 1 minute. Scrape down the sides.
3. Start it up again, and drip the ice water in through the hole at the top. Keep it blending for 2 minutes before scraping the sides.
4. Remove hummus to a bowl or serving plate. Make a swirl in the top and drizzle olive oil into it, about 2 tsp. Sprinkle one side with smoked paprika and peanuts.