No doubt about it… hummus is popular and nowadays a variety of flavors are available on restaurant menus and in supermarkets. But of course this doesn’t necessarily mean they’re all tasty. Hummus is easy to make at home and you probably know that already. This hummus recipe uses peanut butter instead of the traditional tahini paste and although, not a huge fan of peanut butter, don’t mind the taste when it’s not overpowering, as in this recipe.
The infused olive oil drizzled over the prepared hummus lends its own elements of flavor both from the chilli flakes and the cocoa nibs, the nibs also provide a little chocolatey crunch. You might need the help of a spoon (when drizzling) to include some chilli flakes and cocoa nibs, which quickly sink to the bottom, even if you shake the bottle beforehand.
When first making the infused olive oil the spiciness from the chilli flakes used didn’t come through, even when I added a little extra chilli. So if you want a little kick of heat (and your infused oil is not spicy enough) which really compliments the dish, sprinkle over a pinch of hot chilli powder before serving.
With a final scattering of walnuts and fresh chopped parsley, the flavors all come beautifully together on tasting… nothing over powering but a hummus recipe we enjoyed and will certainly make again. We hope you try it too and of course there always room for experimentation with recipes such as these.
Just remember to make the infused oil first and leave to infuse for a few days before using. If you like you could try another delicious hummus recipe topped with lamb, pine nuts and pomegranate molasses.
Hummus with Cocoa Chilli Oil and Walnuts
Recipe adapted from the cookbook “A New Way of Cooking with Chocolate” by Hotel Chocolat.
450g can of chickpeas, reserve 3 tablespoon of the liquid before draining
2 garlic cloves, peeled and crushed
1 teaspoon finely grated lemon zest
2 tablespoons of fresh lemon juice
2 tablespoons olive oil
1 tablespoon peanut butter
1/4 teaspoon ground cumin
1 teaspoon sea salt
2 tablespoons cocoa chilli olive oil
20g walnut pieces
1 tablespoon freshly chopped parsley
How to make:
Into a food processor add the chickpeas, reserved liquid from can, garlic, lemon zest, lemon juice, olive oil, peanut butter, cumin powder and sea salt. Process the mixture until smooth, stopping and scraping down the sides of the bowl a few times. Season to taste if necessary.
Transfer mixture to a serving bowl and drizzle over the cocoa chilli olive oil, making sure to include cocoa nibs and chilli flakes. Scatter over the walnuts and chopped parsley. Serve alongside toasted pita bread.