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Peanut Butter Hummus
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. Is it dreadful to say I prefer this? It is gorgeously filling, but without the slight clagginess that tahini can give. I mean, in the right mood I adore the palate-thickening clay of tahini, but a little definitely goes a long way.

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 crispbread or a piece of rye toast, when the mood takes me.
Ingredients
  • 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)
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