Recipe for Roasted Peanut Hummus with cocoa nib chilli oil
400g tin chickpeas
50g roasted and salted peanuts
1 small clove garlic, roasted (preferable) or raw
3 tablespoons tahini paste
2 tablespoons extra virgin olive oil
2 teaspoons lemon juice
pinch of smoked paprika
½ teaspoon ground cumin
¼ teaspoon salt
freshly ground black pepper
Cocoa nib chilli oil:
200ml extra virgin olive oil
2 tablespoons raw cocoa nibs
1 whole small fresh or dried red chilli
¼ teaspoon dried red chilli flakes
Drain and rinse the chickpeas thoroughly. If you prefer a smoother hummus, rub the chickpeas together as if rubbing butter into flour to remove the outer skins.
Place the peanuts in a food processor and pulse until the nuts are completely broken down, almost like peanut butter.
Add the remaining ingredients and pulse again until the hummus is completely smooth.
In a small saucepan, heat the oil over a very low temperature until hot to the touch but not boiling.
Place the cocoa nibs in a frying pan and toast for several minutes. Be careful not to burn the nibs or they’ll become bitter.
Transfer the cocoa nibs, chilli flakes and whole chilli to a sterilised jar and top up with the hot oil.
Seal and set the oil aside for at least a week. Shake the bottle daily to encourage the flavours to infuse and intensify.
Drizzle a generous glug of cocoa chilli oil over the hummus. Top with micro herbs and crushed hazelnuts. Serve with Turkish flatbreads or warm pitas.