Summer is here: time to change your hummus game!
Who doesn't like to hang out in the park or on the balcony during summer, right? All your friends bring something to eat and drink. Not too heavy, just enough to keep the stomachs satisfied.
So the next time you are planning to meet up with your friends or have ten minutes to spare at home, try this easy-to-make peanut butter hummus. We used our White Pepper & Sesame peanut butter for a more savory, rich flavour, but for an extra kick swap for Nutorious Chili Sambal.
Make it even more memorable with roasted chickpeas with a pinch of smoked paprika powder or any of your favorite spices. Ten minutes of your time makes enough for a group of five or six people. Cheers!
What you need:
Food processor. This recipe is perfect if you are having friends over for drinks. For two people: half the portions. Time needed: 10 minutes.
- 4 tbsp White Pepper & Sesam Peanut Butter
- 500g Chickpeas (drained)
- 125ml Water
- 75ml Olive Oil
- 50g Tahini
- 40ml Lemon Juice
- Pinch Of Salt
- Zest of 1 Lemon
- Pinch Of Smoked Paprika Powder (garnish)
- Roasted Chickpeas (garnish)
Drain the chickpeas and place them in the foodprocessor together with the tahini, salt, lemon zest, lemon Juice. Slowly pour in the water and the olive oil (more if you want a thinner consistency) and blend until structure is getting smooth. Then add the white pepper & sesame peanut butter and pulse until combined. When on a plate, finish with a pinch of smoked paprika powder. If you want to make it look extra crunchy (and Instagrammable), roast some chickpeas and place them on top.
Pair up with a beer, wine, flatbread or crudités. Enjoy the summer!
Photography: Tessa van den Boogaard, https://www.tessavandenboogaard.com/