This NutShed Harissa Peanut Butter Hummus (say that 5 times!) has been keeping us alive during these busy days in production. It’s smooth and creamy and ideal for your lunchbox, or your perfect WFH snack. You could of course use any of our peanut butters, but the Harissa Chilli Peanut Butter really brings something special, a little smoke and a little heat. Feel free to add extra lemon for more zing or some cumin is also delicious. If at all possible lash this hummus into a sandwich with some roasted cauliflower, toasted seeds, leaves & olive oil.

You need:
1/2 cup NutShed Harissa Peanut Butter
1 tin chickpeas (or 240g cooked chickpeas)
1/2 cup chickpea water from tin
1 clove of garlic
Juice of 1/2 lemon
Sea salt & black pep
Optional: extra virgin olive oil for a drizzle & roast chickpeas

Put everything in your blender or food processor and blitz blitz blitz. You might need to stop and scrape down the sides a few times, stick with it. If you want your hummus lighter in texture, add one or two ice cubes and blend again. 

Hope you enjoy!

Note: This recipe uses tinned chickpeas which are the most readily available option, jarred chickpeas from Middle Eastern shops (if you have access to one) are delicious and leave you with extra chickpeas to roast as a topping.
PS this gorgeous pink plate is from Fermoyle Pottery.