Chickpeas x 2 cans (drained and rinsed, 800grams)
Crunchy peanut butter x 7 tablespoon’s
Lemon juice x 3.5 tablespoon’s
Plain yoghurt (unsweetened) x 5 tablespoon’s
Ground cumin x 2 teaspoon’s
Salt x 1/5 to 1 teaspoon, according to your tastes
Garlic infused olive oil x 1 teaspoon
Black pepper, about 3 good grindings if you have a pepper grinder
Oil for drizzling on top when dishing-up hummus
Sprinkle of paprika on top (optional for final presentation and flavour, smoked or sweet ok)
You can blend ingredients in a food processor if you like, but using a potato masher is fine as long as you’re willing to put some work into crushing the washed and drained chickpeas. Mash/process them with the garlic oil, salt, cumin and lemon juice, then incorporate the peanut butter.
Add the plain yoghurt and mix through well.
Scoop into a bowl, drizzle with olive oil and sprinkle with paprika. Serve with a little spoon, as a spread for crackers, pita and corn chips, toast or crudite’s. Store leftover hummus covered in fridge for up to 4 days.