Just when you thought hummus couldn’t get any better, Charlie Waston, author of Cook, Eat, Run throws in another one of our faves, peanut butter! Her Peanut Butter Hummus is the perfect post-run snack featuring healthy fats and loads of plant-based goodness!
I can’t remember when hummus became a staple in my refrigerator, but it has definitely been on my weekly shopping list for years now. At any given time, I have at least three different flavour selections in-stock – usually a combination of homemade and store-bought options. It’s a great serving of protein to keep you full for longer and, served with crudités, makes the perfect mid-morning, afternoon or evening snack. I try to have carrot sticks and a pot of hummus on hand to snack on while I prepare dinner, to avoid opening a bag of crisps (chips) and to help me get in an extra serving of veg. I first tried peanut butter hummus at a Peruvian restaurant in London last year and couldn’t believe I hadn’t made it before.
INGREDIENTS – Makes 8-12 (depending on post-run hunger)
1 x 400-g (14-oz) can chickpeas (garbanzo beans)
1 small clove garlic, crushed
4 Tbsp smooth or crunchy peanut butter
juice of ½–1 lemon (according to taste)
¼ tsp ground cumin
1 tsp tahini
2 Tbsp olive oil
salt and freshly ground black pepper, to taste
crudités (such as carrot, cucumber or celery sticks) or crackers, to serve
In a large food processor, blitz together the chickpeas (garbanzo beans), garlic, peanut butter, lemon juice, ground cumin, tahini and olive oil, until well combined. With the motor running, slowly add 3 tablespoons water, blending until fully combined and the mixture reaches a spreadable consistency. Add a little more water if you’d like a thinner hummus. Season to taste. Serve with your choice of crudités for dipping or with crackers for spreading.
Extracted from Cook Eat Run by Charlie Watson (Quadrille, £15) Photography © Maja Smend