Traditional hummus is a great summertime party snack. But it’s been OVERPLAYED. There, I said it. What we need is a hummus makeover, to liven it up a bit, and add some interest to the chip n’ dip corner of the snack table. A few weeks ago friends Ian and Caroline (you may remember them from our Dirt Candy excursion of the winter) had us over for a lovely meal that included an appetizer of creamy, slightly-sweet peanut butter hummus, served with various crudités, pita chips, and pickled mango. Add to that a Campari Soda and sweeping vistas of the East River and not-far-off Brooklyn. Heaven.
Chef Caroline informs me that to make this, one need only to swap traditional tahini (sesame seed paste) of your favorite hummus recipe with ANY nut butter (cashew, anyone?). I don’t really have a favorite hummus recipe (I’ve tried some here), but Nigella Lawson does. Her recipe, adapted below. Happy snacking.
Enough to share with your 10 best friends, adapted from Nigella Lawson
2 cans chickpeas, drained and rinsed
1 garlic clove, peeled
3–5 tbsp. olive oil
6 tbsp. favorite nut butter (SL NOTE: I prefer chunky, but go with smooth if that’s how you like your hummus)
3 tbsp. lemon juice, or more as needed
2 tsp. sea salt
2 tsp. ground cumin
4–6 tbsp. plain Greek yogurt
2 tbsp. peanuts, finely chopped
1 tsp. smoked paprika
Raw sliced veggies (bell peppers, cucumbers, carrots, endive), pita chips, sliced crisp tart apples, etc. to serve alongside
In a food processor, purée together garlic clove, chickpeas, 3 tbsp. oil, peanut butter, lemon juice, salt and cumin until combined and thick. Add 4 tbsp. of Greek yogurt and process again; if the hummus is still too thick, add another 1–2 tbsp. yogurt and the same of oil. Taste for seasoning, adding more lemon juice and salt if needed.
Transfer hummus to a pretty, festive bowl. On serving, mix chopped peanuts with smoked paprika and sprinkle on top. Serve alongside crudités and chips and dipping bits.