Nigella Lawson excites fans with her peanut butter hummus recipe

From Good Housekeeping

Nigella Lawson has intrigued fans and whetted our appetite by sharing her recipe for peanut butter hummus on Friday (10 July) - perfect for foodies to try over the weekend.

The celebrity chef posted an image of her hummus with a twist in a wooden bowl along with the caption: "Don't knock it till you've tried it! #recipeoftheday is Peanut Butter Hummus."

Introducing her recipe, Nigella wrote: "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. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crisp bread or a piece of rye toast, when the mood takes me."

Followers seemed keen to try out Nigella's hummus with a twist, with one commenting:
"Nice! This is something really different, we'll have to give it a go!"

Another added: "Sounds strangely tasty."

We'd have to agree.

The ingredients to serve a party of 10 are as follows:

• 800 grams chickpeas (2 cans)

• 1 clove garlic (peeled)

• 60 millilitres olive oil

• 6 tablespoons smooth peanut butter

• 3 tablespoons lemon juice (or more as needed)

• 2 teaspoons sea salt flakes (or 1 teaspoon pouring salt)

• 2 teaspoons ground cumin

• 5 tablespoons greek yoghurt

• 2 tablespoons peanuts (finely chopped)

• 1 teaspoon smoked paprika (to serve)

• pitta bread (or bread sticks, tortillas or crackers to serve)

For the method, Nigella writes:

1. 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 purée.

2. Add 4 tablespoons 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.)

3. Taste for seasoning, adding more lemon juice and salt if you feel it needs it.

4. 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.

5. Additional information - for gluten free serve with something appropriate, such as crudites.

Meanwhile, Nigella recently announced that she was releasing a new cookbook Cook, Eat, Repeat, which features a collection of her recipes and stories.

She explained: "It focusses on the rhythms and rituals of the kitchen, most particularly my kitchen, and intertwines recipes with narrative essays about food and stories from a cooking life."

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