Sunday, September 4, 2011

Peanut Butter and Chickpea Hummus

I enjoying my day reading Nigella Lawon's cookbook, Nigella Kitchen, when I came across a recipe for peanut butter hummus.  My mind started to whirl... peanut butter instead of tahini paste.  Why not!  I love the recipe, but I did make some changes (hopefully for the better... sorry Nigella).  I luckily had all the ingredients right in my fridge and pantry and made it right then and there.  I was very happy with the result.  Next time you're in a fix for some hummus and don't have any tahini around... think peanut butter.

2 (15oz) cans of chickpeas drained
1/2 cup of Greek yogurt
1/3 cup of creamy peanut butter
2 tsp of cumin powder
2 tsp of sesame oil
1 tsp of paprika
2 cloves of grated garlic
juice of one lemon (about 3 Tbs)
1 spicy chili (seeded)
salt to taste
chopped peanuts (optional garnish)
1Tbs of olive oil

Put all in the ingredients in a food processor and blend until it becomes a pureed consistency. If it's took think add more olive oil. Serve with toasted pita chips and enjoy.

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