Houmous, there seem to be an infinite number of ways of spelling it and many more ways of preparing it! I stumbled across an article in the Huffington Post a while ago about using peanut butter instead of tahini in houmous. It was an idea that struck a chord with me immediately as firstly I’m a hug fan of peanut butter (took me until adulthood to find this out) and secondly I’m all for being frugal. I remember an unloved jar of tahini paste in my cupboard that got used once or twice and then just languished there forgotten until it was too late! That’s the thing with specialist ingredients, you buy to make one dish and then you’re left wondering what to do with the rest of the jar. So to be able to make houmous with peanut butter instead (which is always in our cupboard) makes perfect sense!
Why not get you kids making this houmous during the summer holiday, I’ll bet a lot of them don’t even realise houmous is made with chickpeas! I remember as a child loving fig rolls and hadn’t a clue what a fig actually was – when I finally found out I went off them completely bizarrely! The same thing happened with Ox tongue that we used to have sliced from the deli counter, a family friend boiled a whole ox tongue for tea one day and that was enough to put me off for life! I don’t think you get tongue any more so a whole generation of kids have been spared! That said I’m sure no children will be put off houmous because it’s made with chickpeas!
We enjoyed our houmous with some wholemeal pittas or you could use it as a dip for crudité or crisps!
Houmous with Peanut Butter
- 1 x 400g Tinned Chickpeas
- 2 ½ tblsp freshly squeezed lemon juice
- 2 Garlic cloves crushed
- 1 heaped dsp Peanut Butter
- 4 tbsp Water
- Drizzle of extra virgin olive oil
- Shake of cayenne pepper or smoked paprika
- Put all the ingredients in a blender (I used my mini herb chopper) and whizz until smooth.
- Check the seasoning and adjust if necessary.
- Place in a bowl and drizzle with olive oil and dust with cayenne pepper or smoked paprika.
- Serve with pittas.
I’m entering a few events with this houmous: