Apologies…. I’ve not been blogging in a while. I could say that I’ve been incredibly busy – which I have – but in truth, I guess I’ve just not been organised. I seemed to be pulled in so many directions the past few weeks, something was bound to give, and I’m afraid the blog was the one that lost out.
That, however, is all about to change.
I am back.
And to celebrate being back I thought I’d share this recipe with you. There is, of course, a story behind the recipe. Some of you may say it is not ‘authentic’ because heaven forbid I use peanut butter instead of tahini! Duck quick before you are hit by that bolt of lightening for such heresy!!!
I remember when I first started on twitter, someone was in a panic as they were in the throes of making some hummus and realised they’d no tahini, and they wondered what they should use instead. I suggested using peanut butter, which caused great hilarity in the twitter world.
However, I would say “don’t knock it, til you’ve tried it.”
My sister gave me this recipe and I’ve since passed it on to so many people, and have been requested so many times to bring it along to houses…. it really is delicious and quick and simple to make.
- Tin of Chickpeas
- 1/2 cup of peanut butter – approx. 1/2 a jar – I use the crunchy one, just because I like it.
- 2 – 3 gloves of garlic
- Juice of 2 – 3 lemons.
- Olive oil and paprika to decorate
Blitz chickpeas and peanut butter. Add the garlic and lemon juice slowly – tasting as you go. When you are satisfied with the taste, scoop into pretty bowl – drizzle with olive oil and sprinkle with paprika.
Sit down and enjoy! 🙂