Sick day. (Nigella Lawson’s Peanut Butter Hummus)

Yesterday, I wanted to call into work sick. I felt gross. But I wasn’t *really* sick. I wasn’t coughing, or running from my nose, or hanging out with a fever, or throwing up. The sick day policy for third year medical students is, and I quote directly from our dean, “Don’t get sick.” So I went to work. I made it through about three hours before my chief suddenly turned to look at me, said, “You look pale and I’m afraid you’re going to fall over on rounds. Go home.” Y’all, I got sent home! Do you realize how rare and precious that is? It meant I had half a day to recover from whatever was making me sick-but-not-sick. Of course, the logical thing to do would have been to have a little soup, take a nap, and then try to study. 

I didn’t do that. I did have the soup and the nap, but my brain was somewhere in another hemisphere, and not in a good way, so I went for the kitchen. Lesson learned: do not let me near the kitchen when I feel gross. Our entire fridge was scrubbed, as was the floor under it, which probably hasn’t been done since 1937. I ruthlessly reorganized all the dishes back to their proper places after my loving roommates had been taking care of the kitchen for a week. And I cooked. By my count, I made 8 dishes yesterday, and my fridge isn’t really big enough to hold all of those. Luckily, one of those dishes was this hummus, which will probably be consumed in a matter of hours, thus freeing up precious shelf space. 

I haven’t made hummus in a long time, and was pleasantly surprised at how easy this was to make, even without a food processor. I used my immersion blender in a small mixing bowl, and it worked great. The hummus itself is smooth, creamy, with just a hint of lemon tang and the nutty flavors of garbanzo and peanut interplaying nicely. I think I actually prefer this version to the traditional sesame tahini version of hummus.

I made a few changes to the recipe – first, I halfed it, just in case my hummus loving roommate desperately missed the normal tahini undertones she expects. I left out the cumin, because I was out of it, so I added more lemon juice to open up the flavor profile a little. I also used sour cream instead of yogurt, and left off the garnishes.

Feed Others: Serve this with Parmesan flatbread and a couple of Mediterranean inspired salads for a light summer lunch.

Peanut Butter Hummus
Adapted from Nigella Lawson.

Makes 1.5 cups. Allow 15 minutes.

1 14 oz can garbanzo beans
1 teaspoon minced garlic
2 tablespoons olive oil
3 tablespoons peanut butter
2 1/2 tablespoons lemon juice
1 teaspoon sea salt flakes
3 tablespoons sour cream

Drain the garbanzo beans and rinse well. Combine them, the garlic, the oil, peanut butter, lemon juice and salt and blend to a purée. Add the sour cream and blend again until thick and smooth. Serve with vegetables, crackers, chips or bread.

Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information, as well as a complete listing of who has participated and links to every recipe we’ve made so far, here

Mary of One Perfect Bite |Val of More Than Burnt Toast | Susan of The Spice Garden | Heather of girlichef | Miranda of Mangoes and Chutney | Jeanette of Jeanette’s Healthy Living | Kathleen of Bakeaway with Me | Sue of The View from the Great Island | Linda of There and Back Again | Barbara of Moveable Feasts | Deborah of Taste and Tell | Nancy of My Picadillo | Mireya of My Healthing Eating Habits | Veronica of My Catholic Kitchen | Annie of lovely things | Claudia of Journey of an Italian Cook | Alyce of More Time At The Table | Amrita of Beetle’s Kitchen Escapades | Martha of Simple Nourished Living | Jill of Saucy Cooks | Sarah of Everything in the Kitchen Sink

Posted from: New York

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This entry was posted in 50 Women Game-Changers, Gluten Free, Hors d'ouerve, New York, Party Food, Quick and Easy. Bookmark the permalink.

11 Responses to Sick day. (Nigella Lawson’s Peanut Butter Hummus)

  1. I have never heard of peanut butter being added to a hummus recipe! Intriguing!

  2. bellini says:

    It sound alike a great pick me up Taryn.

  3. Sarah Toasty says:

    so interesting! that nigella . . .feel better, lady!

  4. I bookmarked this recipe for later. Peanut butter in hummus? Only Nigella would get away with that! I will bet it was very tasty! Thanks for sharing with us.

  5. Jill says:

    Taryn, you are a rock star!! Sick enough to be sent home from rounds and you still got your post up. And Peanut Butter Hummus? What a concept! I too needed to make some changes to the recipe I made and would make more the next time around.

  6. Jeri says:

    I thought peanut butter in hummus was my invention! If you don't use tahini often, it separates into oil on top and a big gloppy mess on the bottom and it's a lot of work to get it to come together. One day I saw the nice fresh pb next to the old yucky tahini and thought they're practically the same thing so why am I stirring my arm off. I'm actually surprised more people haven't thought of this substitution.

  7. Kathy says:

    I would love to try this recipe! It looks very intriguing! Feel better!

  8. Mary says:

    I do hope your head has cleared and that you really are feeling better. The hummus sounds delicious and it was a great choice to highlight Nigella's style and cooking. Have a wonderful weekend. Blessings…Mary

  9. BeetleBuggy says:

    Wow! Even on my best day, i don't think I could've pulled off scrubbing the fridge/floor and cooking 8 dishes! 8 dishes! You're from another planet, Taryn! That hummus sure looks interesting with all those unusual ingredients. Might try it some day.

  10. Wow, all this activity on a "sick day." I'm impressed. Hope you are feeling better. What a fun recipe to highlight Nigella and her approach to cooking!

  11. Claudia says:

    I somehow missed this and I am a hummus fiend! What a good idea to use peanut butter! Hope you're feeling better!

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