thaimmus

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.

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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)?

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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.

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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.

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