Spicy Peanut Hummus

 

Spicy Peanut Hummus

There is this one thai style dressing that I just love: spicy peanut. It’s so good, that I sometimes don’t even put it on salad. Even dipping fresh spring rolls in it doesn’t work for me. I need it pure. Straight out of the bottle into my mouth. That much I love this dressing. And because of that I thought, why not having it as a Hummus! So I can just eat it for dinner without feeling weird. And it turned out to be the best idea EVER!

I have to admit, before living in Thailand I was never a big fan of spicy food. Usually I burn my tongue with the first bite and that’s it. For the rest of the meal I can’t taste anything anymore and I become like a pissed off teenager. But if you cook for other people and you want them to be happy things change. So I tried my way through chillies and curries and was soon able to distinguish between them. And finally as it is with many things in life, I started appreciating and loving it — especially in combination with peanuts! But still, choose your spicy ingredient wisely because it’s the heart of your dish.

For the “Spicy Peanut Hummus” I use red curry paste. I like how the spiciness comes along after you already tasted the peanut butter and hummus and then brings all flavors together once more. It is like a little surprise at the end of your bite, not dominant but necessary for the ultimate mouthgasm.

Recipe: Spicy Peanut Hummus

2 cups of chickpeas
3/4 cup peanutbutter

1-3 tablespoons red curry paste

3 tablespoons sweetener of your choice (e.g date or agave syrup, coconut sugar)
1/2 cup of peanuts

1 tablespoons juice of fresh lemon or lime

1 cup water

salt

pepper

In a big blender bring together chickpeas (soaked and cooked or can), a tasty organic peanut butter and add red curry paste. Start blending together with water. This is the base and from here you add sweetener, peanuts, lemon juice, salt and pepper as much as you like (taste between each ingredient). If it’s not spicy enough at the end, better wait ten minutes and let the curry paste unfold. Once finished have some pita bread with it or just pour it straight out of the blender into your mouth. Enjoy!

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Jennifer Soike

Hi, I’m Jenny. I grew up with food. It started when I was born. It came out of breasts first, later from jars. I sucked, I chew and grew taller, bigger and wiser. It was fascinating. Today not only do I still eat I also cook. For myself, friends and for people that come to our restaurant. It’s giving me a lot of energy in many different ways. I hope you enjoy my recipes while reading my food stories. Love&Peace






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