The celebrity chef shared her alternative recipe for the popular Middle Eastern dip, and some people even prefer it to the traditional version.
Hummus is a simple and quick dip to whip up, typically made with chickpeas, garlic, olive oil and tahini. But what if you’re out of tahini or fancy a change?
Celebrity chef Nigella Lawson has a nutty twist on the traditional sesame paste that some folks reckon is even better. One fan, jlfrater, commented “I never used tahini anymore,” after trying Nigella’s take on the classic Middle Eastern dip.
Another user, Patriq, noted it’s “great for those with a sesame allergy”. Peanut butter, a staple in many kitchens, can be used to make hummus following Nigella’s delicious recipe.
It serves enough for ten people and can be stored in the fridge for two days. The peanut butter lends a slightly sweeter depth to the dip.
Nigella suggests it as an ideal dish to serve to friends or to keep on hand for snacking throughout the day, reports the Express. As well as being an easy way to boost your protein intake, peanut butter is packed with healthy fats that provide energy.
Here’s how to make Nigella Lawson’s interesting take on the Middle Eastern dip.
Nigella Lawson’s Peanut Butter Hummus
Ingredients
- 800 grams of chickpeas (two 400ml cans)
- 1 peeled garlic clove
- 60ml olive oil
- 6 tbsps smooth peanut butter
- 3 tbsps fresh lemon juice
- 2 tsps Maldon sea salt flakes
- 2 tsps ground cumin
- 5 tbps Greek yoghurt
- 2 tbsps peanuts, chopped
- 1 tsp smoked paprika
- Serve with pitta bread, tortillas or crackers
Start by draining and rinsing the chickpeas. Then, pop the garlic clove, chickpeas, three tablespoons of olive oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz until you have a textured purée.
Next, add four tablespoons of Greek yoghurt to your mix and give it another whirl in the processor. Bear in mind that different types of chickpeas can affect the consistency of the hummus.
If it’s still too thick, feel free to add another one or two tablespoons of yoghurt. Give it a taste and adjust the seasoning, adding more lemon juice and salt as needed.
When you’re ready to serve, combine the chopped peanuts with paprika and sprinkle over the top.
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