After years of living in the Middle East,  I like my hummus to be authentic.  I am seeing more dips being referred to as hummus, some even looking and tasting more of guacamole.   An injustice to the queen of dips.

I combine chickpeas with peanuts for chickpeanut dip and serve it with fresh raw french beans and cucumber in a glass, bambinella fresh arugula from our garden, and the capers given to me by the Mayor from his village,  vine tomatoes,  fresh soft goats cheese and olives and galetti made from spelt flour and mixed seeds.

Chickpeas have a great consistency and they are so versatile as they are very mild in flavour.  This one is perfect for this hot weekend instead of a light lunch or supper served with ice teas.

For the Chickpeanut dip you will need :

1/2 cup unsalted peanuts (soaked in water for 2 hours)
1/2 cup cooked or canned chickpeas
1 tablespoon fresh lemon juice
1 teaspoon paprika
1 small garlic clove
1/4 cup water
extra virigin olive oil and I am lucky to have one pressed this week from olives in oir garden
Sea salt

[If you are using dried chickpeas, the first thing you have to do is soak them. Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours. A teaspoon of baking soda can be added to help soften them up and it does not change their nutritional value. Drain and transfer to a large cooking pot, cover with water twice the amount of chickpeas and bring to a boil. Cover and allow to simmer for approximately one hour. Do a taste test at this point to make sure they are tender enough for your liking. Once chickpeas are cooled they are ready to be used]

Otherwise use canned chickpeas!

Drain the chickpeas and peanuts. Place all ingredients with the exception of olive oil in a food processor and blend. i have left mine with bits in it today, not completely smooth, more texture. Season according to taste. Add some virgin olive oil until the consistency is right for you. Everyone has their own preferences and there is no right or wromg, just as you prefer. I do love the peanut flavor with the fresh vegetables.

Click here for more healthy dips


Lea’s Good Food Everyday airs on Smash TV and you can follow the page on Facebook

Trade Enquiries:  Good Earth Distributors Ltd for Galletti [on tv I used galletti with Spelt Flour and Galletti with mixed seeds]



9 Comments on “Chickpeanut dip with freshly pressed olive oil

  1. The Saba hoummos Co. is trying to sue the food producers who produce dips they call hoummuses but which contain no garbanzo’s – no hoummous. ….As if the word or bean hoummous was somehow the private property of Saba Inc.. I’ve tried white bean hoummus and it’s great. Enjoying your articles

  2. The dip looks great 🙂 and I completely agree, if a dip doesn’t include those core ingredients, how can it be homous?? For me there has to be tahini for it to qualify!!!

  3. Very interesting about adding a teaspoon of baking soda to help soften the chickpeas. Also, adding peanuts to the dip sounds a new richer taste. But the most interesting was your comment, ‘olive oil… one pressed this week from olives in our garden’. Yes, you are a lucky lady, with lots and lots of talent! xx 🙂

  4. Pingback: Quick Dips for eating outdoors | Good Food Everyday

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