📝 About This Recipe
This innovative twist on the classic Levantine spread swaps traditional chickpeas for velvety, protein-rich roasted peanuts, resulting in an earthier, more robust flavor profile. The natural oils of the peanuts create an incredibly luxurious texture that marries perfectly with the bright zing of fresh lemon and the warmth of toasted cumin. It is a sophisticated, nutty appetizer that bridges the gap between West African groundnut traditions and Middle Eastern mezze culture.
🥗 Ingredients
The Nut Base
- 2 cups Dry roasted peanuts (unsalted, skins removed)
- 2 tablespoons Peanut butter (creamy, natural style)
Aromatics & Seasoning
- 1/3 cup Tahini (well-stirred, high quality)
- 1/4 cup Fresh lemon juice (about 2 large lemons)
- 3 pieces Garlic cloves (roughly chopped)
- 1 teaspoon Cumin seeds (toasted and ground)
- 1/2 teaspoon Smoked paprika (for a subtle depth)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 cup Ice water (added gradually for fluffiness)
- 3 tablespoons Extra virgin olive oil (fruity and mild)
For Garnish
- 2 tablespoons Roasted peanuts (crushed)
- 1 tablespoon Fresh cilantro (finely chopped)
- 1 teaspoon Chili oil (optional for heat)
- 1 pinch Flaky sea salt (for finishing)
👨🍳 Instructions
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1
Place the cumin seeds in a small dry skillet over medium heat. Toast for 2-3 minutes until fragrant and slightly darkened, then grind into a fine powder using a mortar and pestle.
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2
In a food processor, combine the chopped garlic, lemon juice, and sea salt. Pulse until the garlic is very finely minced, then let the mixture sit for 5 minutes to allow the lemon juice to mellow the garlic's bite.
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3
Add the tahini to the food processor and blend until the mixture becomes thick and creamy, scraping down the sides as needed.
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4
Add 2 tablespoons of ice water to the tahini mixture and blend again. The mixture should turn pale and become very smooth and aerated.
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5
Pour in the 2 cups of dry roasted peanuts and the extra peanut butter. Process for 3-5 minutes. The peanuts will first turn into a paste, then gradually smooth out.
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6
While the processor is running, slowly drizzle in the extra virgin olive oil and the toasted cumin and smoked paprika.
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7
Slowly add the remaining ice water, one tablespoon at a time, while continuing to blend. Stop when the hummus reaches your desired level of silkiness.
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8
Taste the hummus. If it feels too heavy, add another squeeze of lemon; if it needs more depth, add a pinch more salt.
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9
Continue processing for another 2 minutes. The heat from the blades will help emulsify the peanut oils for a lighter-than-air texture.
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10
Transfer the hummus to a shallow serving bowl and use the back of a spoon to create deep decorative swirls on the surface.
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11
Drizzle the center with chili oil or extra olive oil, allowing it to pool in the swirls.
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12
Scatter the crushed peanuts, fresh cilantro, and a final pinch of flaky sea salt over the top before serving.
💡 Chef's Tips
For the smoothest texture, ensure your peanuts are warm when you begin blending; you can toast them in the oven for 5 minutes beforehand. If the hummus is too thick after refrigerating, stir in a teaspoon of warm water to loosen it back up. Always use fresh-squeezed lemon juice; bottled juice lacks the essential oils needed to cut through the richness of the peanuts. If you prefer a spicy kick, add a half-teaspoon of cayenne pepper or a fresh Thai bird's eye chili to the blender with the garlic. For a smoky variation, use 'honey roasted' peanuts for a sweet-and-salty balance that pairs beautifully with grilled meats.
🍽️ Serving Suggestions
Serve with warm, charred naan or pita bread for a classic dipping experience. Pair with crunchy vegetable crudités like cucumber spears, radishes, and snap peas. Use as a sophisticated base spread for a Mediterranean-style lamb wrap or chicken shawarma. Serve alongside a crisp, cold Lager or a dry Chenin Blanc to balance the richness of the nuts. Top with a dollop of pomegranate seeds for a burst of acidity and color.