GF, DF, Vegan
Skill level: Moderate
Poor peanuts, they often get a bad rap because they’re actually a fatty legume and not a nut. Peanuts are also one of the most genetically modified and pesticide laden crops around but it’s not all doom and gloom, we just need to choose good quality peanuts. When shopping for peanuts try to buy organic, locally grown raw nuts. When choosing a peanut butter look for one that is solely made from peanuts with no added vegetable oils, sugars or other additives. The addition of good quality peanuts to this recipe enriches the hommus with natural fats, protein and fibre which help to keep us feeling satisfied and give us slow burning energy.
-425g tin chickpeas, drained
-¾ cup crunchy unsalted peanut butter
-1 tablespoon crushed garlic
-¼ cup lime juice
-1/3 cup coconut cream
-1 teaspoon sea salt
-1 red onion, thinly sliced and sautéed until very soft
-1 sprig fresh mint, leaves torn
-2 sprigs fresh coriander, leaves torn (optional)
-1 large red chilli, thinly sliced without seeds (optional)
-¼ cup raw peanuts
-1 teaspoon coconut sugar (optional)
-1 tablespoon sesame oil
-Vegetables to dip such as carrot, cucumber, snow peas, sugar snap peas, celery, radish & capsicum.
1) Place all hommus ingredients into a food processor and process until well combined and mostly smooth.
2) Spoon the hommus onto a medium serving plate and top with cooked onion, herbs, chilli, nuts, coconut sugar and sesame oil.
3) Place the dish of hommus onto a large serving dish and arrange the dipping vegetables around the outside. Serve immediately and store any leftovers in the fridge for up to a day.