Today’s recipe:

HUMMUS

1 can (14 oz) chickpeas, drained, rinsed well
2 T unsweetened peanut butter
1 garlic clove
sea salt to taste
1/4 c olive oil
1/2 t cayenne pepper
juice of 1 lemon
1 T sesame seeds, toasted lightly
fresh bread for serving, toasted

Put first four ingredients in blender and blend until smooth. Keeping blender on, slowly add oil and lemon juice. Stir in cayenne peppper. If mixture is too thick, add some cold water. Transfer to serving bowl. Sprinkle cooled sesame seeds over pureed mixture. Spread on toasted slices of bread for serving. Serves 4.

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I’ve seen hummus made with cannellini beans, hummus with eggplant, hummus with yogurt, and hummus with extra parsley (think of a cross with tabbouli). But this is the first time I’ve seen hummus with peanut butter. I suppose if you’re not likely to find tahini in your area, it would make an acceptable substitute. Still, shouldn’t you try to find tahini first? I’d imagine that stores in a lot of areas might be more likely to carry that than unsweetened peanut butter in the first place. Or you could just blend a couple tablespoons of plain peanuts for a while before adding the chickpeas. But the real problem here is that nobody’s going to be expecting peanuts in hummus. And if you have someone who can eat chickpeas but not peanuts, that could be bad.