Nuts about peanuts

Kandla Nijhowne

“Man cannot live by bread alone. He must have peanut butter.” Thus spake James A. Garfield. Thus spake me too, ‘cause I love this nutty, sticky concoction that adheres to the palate and zooms bullseye to my heart! Peanut butter is such a versatile little jar of goodness to keep as a permanent resident on the dining table. Here is how it enhances my favourite hummus recipe. Trust me. Peanut butter makes it better, and no one will guess why it’s tasting so divine!

Peanut butter hummus

The ingredients 

• 3½ cups soaked, boiled chickpeas
• 5 tbsp peanut butter
• Juice from 3 lemons
• 5 tbsp olive oil (extra virgin)
• 3 cloves of garlic, peeled and minced finely
• Coarse salt to taste
• 1 tsp paprika

Method

• Pop the first six ingredients into a blender-jug, keeping out a spoonful of oil. Whip into a smooth paste.
• If the pureed mixture is too gummy, add another splash of lemon juice or olive oil.
• Check seasoning, then scoop out the hummus into a small bowl.
• Now scoop the hummus into a bowl, make a well in the centre and pour the remaining oil into it.
• Garnish with paprika and serve with batons of raw carrots, cucumber, steamed baby corn, celery or pita wedges.

(Nijhowne is a Chandigarh-based culinary expert)