Hummus

Hummus

By
From
The Pip & Nut Butter Cookbook
Serves
4-6
Photographer
Adrian Lawrence

This hummus, or houmous, however you like to spell it, is a twist on the classic recipe, which typically uses tahini.

Ingredients

Quantity Ingredient
1 x 400g chickpeas
2 teaspoons Plain nut butter, we used peanut
1 garlic clove, crushed
2 tablespoons lemon juice
1 teaspoon crushed sea salt
4 tablespoons extra virgin olive oil, plus extra for drizzling
freshly ground black pepper
sprinkling paprika, to serve

Method

  1. Drain the chickpeas, reserving 2 tablespoons of the liquid, and rinse with cold water. Set aside a few chickpeas for garnish, then add the rest to a food processor with the peanut butter, garlic, lemon juice, the 2 tablespoons chickpea liquid, sea salt and pepper to taste, and blitz, pouring the oil in as it processes, until it reaches a smooth consistency.
  2. Serve in a bowl with a dusting of paprika, a drizzle of oil and the reserved whole chickpeas.
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