Yummy Hummus with a Peanut Butter Twist!


The night before last I moderated a super awesome panel with The Coveteur, The Four Seasons and Amex.  Laura, who represented Amex, was hilarious and had some pretty great tips and somehow many of them circled back to peanut butter, and her absolute love for the nutty spread.  Which reminded me of a recipe I recently tried and yet again, forgot to post….

Peanut butter hummus.  At first thought, sounds kinda weird.  But when you really think about it, not so much.  Hummus is traditionally made with chickpeas and tahini, and a few other things, but mainly those two ingredients.  And what is tahini but a seed butter?  Not that far from a peanut-butter, right?  Well kinda.  Peanut butter does give it a decidedly ‘nutty’ taste but it’s a pleasant change for this hummus-a-holic.



I first tried it at none other than my mother’s house.  I swear, she’s the coolest lady I know.  She always has the best recipes, restaurant recos and travel ideas.  She found out about this recipe from our girl-crush-in-common Nigella Lawson.  We both played with her original recipe a bit to make it a little more to our liking (more water, lemon and of course lemon…)

So without further ado, here’s how:


– 2 cans of chickpeas

– 1 clove of garlic crushed (more if you’re like me)

– 4 tbsp of olive oil

– 1/3 cup of creamy peanut butter

– 6 tbsp of lemon (more to taste)

– 2 tsp of sea salt

– 2 tsp of cumin

– 1/3 cup of Greek yogurt


– 2 tbsp of chopped peanuts

– 1 tsp of paprika – smoked is nice if you have it




How To

– drain and rinse chickpeas

– put chickpeas, garlic, 3 tbsp of olive oil, peanut butter, lemon juice, salt and cumin in food processor and blend until it’s mostly blended

– add the yogurt and blend again – at this point I found my hummus to be super thick so I added some water, but use your judgement.  The outcome will be different depending on your processor and your beans.  You can also add more olive oil

– give it a taste and if you need to adjust for flavor, play around with it.  Add more salt, lemon, water or olive oil (or all four) a bit at a time to achieve the perfect balance

– scrape out your hummus into a nice bowl and sprinkle with peanuts, paprika and a little bit of parsley if you have it laying around for colour

– serve with pita or pita chips, carrots, celery or whatever you like to dip with

– enjoy!




photos by @missevarosalia




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