I have a new creation to share, and I’m pretty excited about it. It was born out of an experiment to create a budget-friendly hummus for my cookbook project. I had read some success stories in swapping out the more pricey tahini for peanut butter, and so I gave it a whir, pairing it with the traditional lemon, garlic, cumin, and olive oil. The result was a really tasty dip, pretty similar to the traditional tahini version, but with a deep roasted peanut undertone that you would probably only be able to identify if you knew there was peanut butter in it.
Although the original intent of this experiment was to make peanut butter a mere background ingredient, I decided that I really liked the distinct flavor it imparted. And then the wheels in my brain started turning… Why not set out to make a peanut flavored hummus? Better yet, why not make a Thai-inspired peanut hummus? Best yet, why not call it Thaimmus (rhyming with thymus—after all, this is a med students’ blog, and I’m a sucker for corny names)?
The next day, I got to work. I laid out all of the ingredients I use to make peanut sauce: fresh ginger, lime juice, sesame oil, rice wine vinegar, sriracha, and garlic, and whirred it together with a can of chickpeas, two big spoonfuls of peanut butter, a handful of scallions, and some olive oil.
It was love at first bite. All the sweet and spicy joys of peanut sauce + the substantialness and relative healthfulness of hummus = what might be one of my new favorite foods. Those I’ve shared it with have given it a thumbs up as well, a happy relief when creating something a bit out of the ordinary. Thus far I’ve eaten it on rice crackers, cucumbers, carrots, apple slices, straight from a spoon, and today for lunch on toast with avocado, grated carrot and cucumber (<– front-runner for the best rendition). There’s not much remaining, but I’m already looking forward to finding a new way to enjoy the last bits tomorrow.
I hope you enjoy this Thai twist on hummus!
Thaimmus (aka Thai Peanut Hummus)
1 15 oz can chickpeas
1 tsp sriracha
2 tsp minced ginger
1 tsp minced garlic
1 tbsp scallions
2 tbsp peanut butter
3 tbsp olive oil
2 limes, juiced
1 ½ tsp rice wine vinegar
1 tsp sesame oil
Blend ingredients in a food processor until smooth, adding extra lime juice or olive oil until it reaches your desired texture (the measurements above make a pretty thick dip). Serve with crackers, cucumber slices, carrots, or whatever your heart desires. Store in an airtight container in the fridge for up to one week.