An ingredient I usually always forget to buy, and will remember just as I'm leaving the parking lot, is tahini. Not good when you are craving hummus at weird hours. I wanted something as a topping for a baked sweet potato a few days ago and I recalled seeing a recipe for peanut butter hummus in Nigella Lawson's Kitchen and thought it was worth a try.....oh boy, I may never buy tahini again!
Tahini, if you think about it, is a paste made of sesame seeds so why would another seed or nut butter work just as well? You don't need a lot - as my husband isn't the world's biggest peanut butter fan I only put two heaped teaspoons in, and I don't think he's cottoned on yet. Well, maybe after this post he will!
It's earthy and unctuous, and I'm regretting not making more. But there's still another can of chickpeas in the pantry......
Peanut butter hummus
Inspired by Nigella Lawson's similar recipe in Kitchen
Makes about 2 cups
1 x 400g can chickpeas
1 small clove garlic, peeled
1-2 tablespoons rapeseed or olive oil
2 heaped teaspoons smooth peanut butter (I used the kind of teaspoon you use to stir your coffee with)
Juice of half a small lemon
Pinch of sea salt
A shake or two of ground cumin
Drain and rinse the chickpeas. Place in a food processor with the garlic, oil, peanut butter, lemon juice, salt and cumin. Blitz until pureed. It will be very thick so add a small amount of water and continue to blend until it has a smooth and not-too-thick consistency. Taste for seasoning, add more lemon juice if it needs it.
Enjoy any way you would "normal" hummus! We enjoyed it as a baked sweet potato topping:
And today I had it on my rice cakes at lunch:
And then I dipped some more raw broccoli into it afterwards. Having a bit of a rice cake addiction going at the moment, with hummus being my favourite topping, I can imagine I will be making more of this during my gluten free challenge week (more on that next post!).