Hummus is such an easy dip to make, I rarely buy it these days. It never tastes quite the same when I make it, and as you may know if you’ve read other recipes of mine, I like to experiment with flavours a bit.
Today I decided to get fancy and make two different types of hummus. ‘Hummus two ways’ if you want to get wanky about it.
First, 1 combined 2 cans of chickpeas (rinsed and drained) with 2 cloves of garlic (finely chopped) and – here’s the key – 6 tablespoons of natural peanut butter (crunchy. It always has to be crunchy. If you don’t like your PB crunchy, I’m certain we can’t be friends.)
(NB these quantities make A Crapload. If you just want a regular amount, halve these quantities.)
Straight into the food processor with that lot and blended it for a bit. Every now and then I stopped the motor and drizzled in a little extra virgin olive oil. Maybe about a tablespoon in total? Enough to make it not a massive lump of dough. (You could always use ‘aquafaba’, aka chickpea brine, yes, the stuff you pour down the drain, in lieu of olive oil, if you want to cut down on fat. It actually works really well. And is not as icky as you might think! You can even make delicious meringues out of it!)
I divided this base mixture in half.
Into the first lot went 3 tablespoons lemon juice, 1 grilled capsicum/red pepper, and a bit of salt.
Version 2 was with 1 large avocado, 3 tablespoons lime juice, and some salt.
I was pretty happy with both, although the capsicum one was a bit thicker than I would have liked. The avocado one was just right, probably due to the creaminess of avocado.
I toasted some pine nuts to serve with the capsicum one, and chopped some coriander to serve with the avocado one.
And wouldn’t you know it, I managed to find 2 round containers, perfect size and shape for dips!
Really, there is no limit to what you can do with a basic hummus recipe – have you got any awesome flavour combinations?
GRILLED CAPSICUM OR AVOCADO HUMMUS
- 1 can chickpeas, rinsed and drained
- 1 clove garlic, chopped finely
- Extra virgin olive oil
- 3 tablespoons peanut butter
For capsicum version:
- 1 red capsicum, grilled, skin removed, cut into 4 pieces
- 3 tablespoons lemon juice
- Toasted pinenuts, to serve (optional)
For avocado version:
- 1 large avocado, sliced
- 3 tablespoons lime juice
- Chopped coriander, to serve (optional)
1) Blend chickpeas, garlic and peanut butter in a food processor, stopping the motor regularly to scrape down the sides and add a bit of olive oil until mixture is less dough-like.
2) Add the rest of the ingredients and blend until smooth.
3) Serve with garnish, if desired, and raw vegetable sticks/crackers.