You're right, Jonny Champ! That's the way I make mine. Over the years I've tried making it with tahini, cashew butter and peanut butter. Peanut butter is by far superior in flavor in every way. Smooth, nutty and delicious. Cashew butter was pretty good, too - better than tahini. I also add a pinch of ground cumin.
I absolutely loved! This is the first humus recipe that finally came out right.
How long would this possibly last in the fridge? because I might make a little more of this to for on the go snack.
Try removing the chickpea skins as this will make it so much better and smoother, I just tried it today...but still I prefer Nigella's peanut butter hummus because the peanut butter goes great with chickpeas overtime and it taste incredibly delicious.
This is NOT your "Classic Hummus" recipe that's been on your site for years! You've changed the page to this imposter! For all my fellow loyalists to a perfect recipe: CLASSIC HUMMUS 1 cup cooked chickpeas, drained 2 large garlic cloves, chopped 2 tablespoons tahini Juice of 1 lemon 1/2 cup extra-virgin olive oil Salt and freshly ground pepper **In a food processor, puree the chickpeas, garlic, tahini and lemon juice. Gradually add the olive oil until incorporated. Season the hummus with salt and pepper and scrape it into a bowl. Refrigerate until ready to serve or use.