Traditional, authentic hummus is made with tahini, a thick paste made from sesame seeds, which is uniquely bittersweet, both creamy and cloying, and can be difficult to come by in some supermarkets. I buy mine from a large independent grocer in town, but when I don’t have it in, I use peanut butter in its place. It’s not an exact match, but it’s pretty close in a pinch.
First, drain your chickpeas in a sieve, and thoroughly rinse them under a cold tap to shake off the tinny taste they acquire from brining in their own ephemera. Tip the drained chickpeas into the large cup of a small bullet blender, or a food processor.
Peel the garlic and add to the chickpeas, along with the oil, peanut butter and water or milk. Pulse to a smooth, thick paste, adding a little more water or oil to reach your desired consistency, if needed.
Transfer the hummus to a bowl, scraping it carefully from the blender blades and sides of the cup to ensure you get every last precious drop. Season to taste with lemon juice, salt and pepper.
Store in the fridge in an airtight jar or container for up to 4 days.
© Jack Monroe, 2020