This is based on Nigella Lawson’s peanut butter hummus recipe as presented on NPR Dec 13, 2010. The major change is using almond butter instead of peanut butter. I will add a few comments and changes but other than that, this is verbatim.
This makes enough for a party of 10
Note: While I already had most of the ingredient, the other were found at Whole Foods*.
2 x 15-ounce cans chickpeas (garbanzo beans)
1 garlic clove, peeled
3-5 tablespoons regular olive oil
1/3 cup creamy almond butter**
3 tablespoons lemon juice, or more as needed
2 teaspoons kosher salt or 1 teaspoons table salt, or to taste
2 teaspoons ground cumin
1/4 – 1/3 cup Greek yogurt
2 tablespoons almonds, finely chopped, to serve (optional) – This is for decoration. I believe I will use sliced almonds instead.
1 teaspoon smoked paprika, to serve (optional) – Again decoration. Why smoked paprika? It has a nice color that will stand out, unlike regular paprika. This was the most difficult item to find.
breadsticks, mini pitas, crackers, tortilla chips, to serve (optional) – Since this is a dip, use what ever you use. Maybe you have a regional cracker. In Texas, Frito Pie is well-known, but I don’t think I will use Fritos; now Cheetos might work. 🙂
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 puree.
Add 1/4 cup of the Greek yogurt and process again; if the hummus is still very thick, add another 1–2 tablespoons of yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
(Other spices: 3 others I am considering adding are nutmeg, pumpkin and ginger.)
On serving, mix the chopped almonds 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.
If you alter this, and it turns out well, please share it by posting a comment on what you did. Also if it turned out horrible, send that and save some one else from going down that path.
* I am not promoting Whole Foods. It just happen to be convenient at the time and had all the ingredients. May save you some driving time.
I think one may want to add more almond butter than called for. Peanut butter is a bit stronger and the batch I made didn’t have enough almond for me. I took a small portion and added about 3 ml of almond extract, some garlic spice and a bit more olive oil because it was thick. Also I warmed it up, since it had been in the refrigerator, in the microwave so it was about room temperature. This appeared to have brought out the aroma and improved the texture.
If you make it and alter the recipe, please post a comment on what you did.
**Note: Both of these alternate recipes have a much higher ratio of almond butter to chickpeas, almost 2 to 3 times more. Adding the almond extract afterward seem to fix my batch.