Cook

Peanut Butter Hummus

• 2 x 400g cans chickpeas
• 1 garlic clove, peeled
• 3–5 x 15ml tablespoons regular olive oil
• 6 x 15ml tablespoons (90g) smooth peanut butter
• 3 x 15ml tablespoons lemon juice, or more as needed
• 2 teaspoons sea salt flakes or 1 teaspoon pouring salt, or to taste
• 2 teaspoons ground cumin
• 4–6 x 15ml tablespoons Greek yogurt
• 2 x 15ml tablespoons peanuts, finely chopped, to serve (optional)
• 1 teaspoon smoked paprika, to serve (optional)
• bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

1. Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
2. Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
3. Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
4. On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.