Reader recipe: Spicy peanut houmous
Serves: 6
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole. Recipe by Mike Batho
Reader recipe: Spicy peanut houmous
Mike, from Lancashire, won our recipe competition with a spicy peanut houmous dip, replacing tahini with peanut butter
Serves: 6
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
208Kcal
Fat
22gr
Saturates
3gr
Carbs
8gr
Sugars
1gr
Fibre
3gr
Protein
7gr
Salt
0.6gr
Ingredients
- 1 x 400g tin chickpeas
- 2 garlic cloves
- 3 heaped tbsp 100% nuts smooth peanut butter
- juice of 1 lemon
- 1 tsp sesame oil
- 50ml extra-virgin olive oil, plus extra to serve
- 1 or 2 bird’s-eye or finger chillies, deseeded, plus extra to garnish
- 6 ice cubes
- 1⁄2-1 tsp fine sea salt, to taste
To serve (optional)
- 30g salted peanuts
- 1⁄2 tsp smoked paprika
- a pinch of chilli powder
- pitta bread* and crudités
Step by step
- Drain the chickpeas, reserving the liquid, then tip them into a food processor.
- Add the garlic, peanut butter, lemon juice, both types of oil and the chillies. Blend to a rough purée then add the ice cubes and 1⁄2 teaspoon of salt and blend again until perfectly smooth – the ice cubes give the houmous a really smooth consistency. Add some of the reserved chickpea liquid if you would like a looser texture. Spoon the houmous into a bowl, making a swirl in the top and drizzling with extra olive oil.
- If making the spicy peanut topping, roughly chop the peanuts and place in a small frying pan; toast over a medium heat until golden. Remove from the heat, add the smoked paprika and chilli powder and toss to coat, then scatter over the houmous.
-
Serve with toasted pitta bread fingers and crudités, garnishing with extra chillies if you wish.
*Serve with gluten-free pittas if required.
