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

How to
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.

Recipe provided by Bibby’s Kitchen @ 36, a food blog by Dianne Bibby. For more details on monthly cooking classes hosted in Johannesburg, email [email protected].

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