Peanut Butter Hummus

Peanut butter hummus doesn't have an elegant ring to it, but elegant is exactly what this is. Rather than using tahini, which is in effect sesame butter, I use peanut butter. Is it dreadful to say I prefer this? It is gorgeously filling, but without the slight clagginess that tahini can give. I mean, in the right mood I adore the palate-thickening clay of tahini, but a little definitely goes a long way. Although I think this version possesses a certain manilla-tinted chic (despite the kindergarten-appeal of its title) that makes me happy to bring it out to eat with drinks when I have people over, I am even happier to have a batch in the fridge to pick at, spreading it over spelt crispbread or a piece of rye toast, when the mood takes me.

Ingredients
2 x 400g cans chickpeas
1 garlic clove, peeled
3–5 x 15ml tablespoons regular olive oil
6 x 15ml tablespoons (90g) smooth peanut butter
3 x 15ml tablespoons lemon juice, or more as needed
2 teaspoons sea salt flakes or 1 teaspoon pouring salt, or to taste
2 teaspoons ground cumin
4–6 x 15ml tablespoons Greek yogurt
2 x 15ml tablespoons peanuts, finely chopped, to serve (optional)
1 teaspoon smoked paprika, to serve (optional) bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

Method
Drain and rinse the chickpeas.
Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.

Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)

Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.