Peanut butter hummus

Peanut butter hummus: who's with me?

This is one killer snack idea from Nigella Lawson (from her new book, Kitchen), who you may remember from such blockbuster hummus recipes as green pea and avocado hummus. This woman does not mess around. And think about it: how could the addition of peanut butter to what seems like a regular hummus recipe possibly be bad, unless you are allergic to peanuts? I caught myself nodding at the recipe when I first read it. Oh yeah, that would totally work.

And do you want to know the greatest thing about this hummus, other than the fact that it is easy and ready in minutes? It looks exactly like peanut butter cookie dough, no joke. The idea of sitting down with my very own bowl of cookie dough filled my heart with joy. You might think that this would taste overwhelmingly of peanut butter, but it's more like a supporting player who steals the show.

The hummus is great with pita chips, whose recipe (by Giada di Laurentiis) I'm writing first because you can make the hummus while the chips are baking.

PITA CHIPS

INGREDIENTS

pita bread, around 1 per person if this is going to be lunch
oregano
olive oil
salt and pepper

DIRECTIONS

Preheat oven to 400. Cut the pita bread into eighths or sixths, whatever size pleases you, and arrange in a single layer on a foil-lined cookie sheet. Lightly brush each side of the chips with olive oil. Sprinkle lightly with salt, pepper, and oregano on one side if lazy, both sides if overachieving.

Bake the chips for 5 minutes. Remove from oven, flip each chip over to the other side, and bake for five more minutes. They're very good when served warm, but I've had no problem eating them cold.

PEANUT BUTTER HUMMUS

INGREDIENTS

2 (15 oz) cans chickpeas, a.k.a. garbanzo beans
1 garlic clove, peeled
3-5 T olive oil
1/3 C creamy peanut butter
3 T lemon juice, or more as needed
2 t kosher salt or 1 t table salt, or to taste
2 t ground cumin
1/4 - 1/2 C Greek yogurt <-- fat free is fine
2 T peanuts, finely chopped, to serve (optional)
1 t smoked paprika, to serve (optional)

DIRECTIONS

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 aonther 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.) I did not need to add more yogurt/oil.

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 (I did not wish), and put an array of bits and pieces to eat with or dip in, as you see fit.

Can be made 1-2 days ahead. Transfer to a non-metallic container, cover, and refrigerate until needed. Should be consumed within 2 days of making.

Makes enough for a party of 10.