A nutty little twist on hummus

About to be combined in a food processor are the ingredients for hummus, with a nutty twist. Peanut butter is an easy substitute for tahini in hummus, a popular dip of Middle Eastern origin. (T-G Photo by John Philleo) [Click to enlarge] [Order this photo]

My junior year in college, I lived in a house with six random people (it was just like being on the then-hit show The Real World). I didn't know any of them upon moving into the enormous house on Comstock Street, directly across from campus, but I quickly developed a great friendship with Lydia Johnson.

Lydia was a few years older than me, a native of Syracuse, and knew all the best places to eat. We tried them all, but one of our favorite places was Munjed's. It was within walking distance from our house, and we could either eat at the trendy, yet casual, restaurant, or carry takeout home. We loved their Greek chicken, grape leaves and falafel, but we were absolutely addicted to their "hommus," as they spelled it on their menu. I swear, we ate there three times a week -- at least -- that year.

One weekend, we were determined to make our own hummus. How hard could it be? All we needed was chickpeas, garlic, lemon, olive oil, a blender, and peanut butter -- so we thought. If you've tasted the dip it's obvious that it's made of chickpeas, lemon and tons of garlic, but where did that peanut flavor come from?

We made so many versions that weekend, using peanut butter as the secret ingredient, but it just wasn't the same. What could be the real secret ingredient? We were baffled, and determined to find out how to make this dip properly. We decided to go directly to the source, to our friends at Munjed's. Reluctantly, I suppose because they really liked us and because we'd given them tons of business, they told us to try a bit of tahini.

Tahini? What in the world is that?

Peanut butter hummus, served with pita bread. (T-G Photo by John Philleo) [Click to enlarge] [Order this photo]

We did some research and learned that tahini is a paste of ground sesame seeds used in Middle Eastern cooking. Its is made of hulled, lightly roasted seeds -- and it's a major component of hummus.

Fast forward 10 years and I'll tell you that I really miss Munjed's, and real hummus.

In doing some research last week to determine what I'd make for this week's column, I learned that March is National Peanut Month. One of the first recipes I stumbled across was a recipe for hummus ... peanut butter hummus!

I laughed, and knew I had to make this recipe, just for old times' sake -- even if the recipe didn't call for tahini.

So I combined the chickpeas, olive oil, lemon, garlic and peanut butter and made my "peanut butter hummus."

Just as it had been 10 years ago, the hummus was good, but if you're a true hummus lover, you'll notice the tahini is absent. In any case, today's recipe is simple, fun and very nutritious. And I'm pretty sure your children would have fun helping you make this recipe, and I bet they'll eat it, too.

It has a strong peanut butter flavor, and I would recommend serving it with either celery or pita bread.

Peanut Butter Hummus

1 can chickpeas (garbanzo beans), drained

1/3 cup warm water

4 tablespoons peanut butter (I would recommend 3 -- unless you really, really love peanut butter)

2 tablespoons of olive oil (I would recommend using a little more than this)

3 tablespoons lemon or lime juice (again, I would use more)

1 clove of fresh garlic, crushed

1/4 teaspoon salt

In a food processor, combine all ingredients and blend to a dip consistency. If it is too thick, add more warm water. Serve peanut butter hummus immediately or store in a refrigerator for up to three days. Serve with fresh celery, carrots and broccoli, or warm pita or french bread.

-- Sadie Fowler is lifestyles editor at the Times-Gazette. Her columns, Sadie Says and Simply Delish, run every Sunday. She may be reached at sfowler@t-g.com or 684-1200 ext. 214.