Peanut Butter Hummus

Nearly 10 years ago while taking holiday in London I was hopelessly bored. I sank into a big chair in the living room and turned on the television. Any American who has ever attempted to entertain themselves by watching television in the UK sympathizes with how bored I must have been.  UK television is a complete mess and more likely to exacerbate boredom rather than cure it.

That day it was to be different for that was the day that I discovered Nigella. I really don't recall if I was watching Nigella Bites or Nigella Eats or Nigella Licks Her Fingers and Still Handles the Food but I do know that I was feeling things watching her that I had not felt for a woman before. 

Being quite the anglophile I was powerless against her accented voice, her flirtatious manner and her unapologetic lust.  Was her lust for the food or was she aiming it directly at me? I fantasized it was the later. 

Like  most vacation flings, ours was not meant to last once we parted ways when I would go back to my home and my usual haunts. We would lose track of each other and soon another 'non-chef', Ina, would come along and steal my heart away-- albeit with a more platonic countenance. (Which worked out quite well for us as we now have an understanding that allows us to see other people -- as long as we are open and honest about it.) 

Nigella, nonetheless, will always have a special place in my heart as my first.

Recently while driving home from work I slowly became aware of my heart fluttering as I slowly discerned the sound of her voice on the radio -- which rather abruptly took me back to that one London Spring when Nigella and I had our... our thing. The program was one where she was a featured guest on NPR's Morning Edition on one of the many compilation podcasts I had subscribed to long ago. She was hyping a book and coquettishly telling stories and trying to sell her recipes -- all with her typically  charming choice of words.  

(Some of them I know don't even make sense back in her native England either.) 

I hadn't made a Nigella recipe in years but since Ina, David, Dorie and the rest are now feeling quite secure with my affections I thought I would call her up and see if there was any spark left between us with this Peanut Butter Hummus which she had described on the podcast. As someone who frequently makes hummus and bean dips of various sorts the peanut butter angle on this version sounded quite compelling. And easy. Nigella was always easy. Peanut butter is not such a leap from tahini when you think about it.

So, if you are looking for something to prepare for The Super Bo....er... The Big Game then look no further. This stuff is addicting. Your guests will be dipping everything they can into it. Pitas, crackers, celery... even fingers if you let them. 

Nigella was always a fun date.

Peanut Butter Hummus as adapted from Nigella Lawson

• 2 x cans garbanzo beans 
• 2 garlic cloves, peeled 
• 3–5 tablespoons olive oil 
• 6 tablespoons smooth natural peanut butter 
• 5 tablespoons lemon juice, or more as needed 
• 2 teaspoons sea salt flakes or 1 teaspoon pouring salt, or to taste 
• 2 teaspoons ground cumin 
• 4–6 tablespoons Greek yogurt 
• 2 tablespoons peanuts, finely chopped, to serve (optional) 
• 1 teaspoon smoked paprika, to serve (optional) 
• bread sticks, mini pittas, crackers, tortilla chips, to serve (optional)

1. Drain and rinse the chickpeas. Put the garlic clove, chickpeas, 3 tablespoons oil, peanut butter, lemon juice, salt and cumin into a food processor and blitz to a knobbly purée.
2. Add 4 tablespoons of the Greek yogurt and process again; if the hummus is still very thick add another 1–2 tablespoons yogurt and the same of oil. (This will often depend on the chickpeas, as different sorts make the hummus thicker or not.)
3. Taste for seasoning, adding more lemon juice and salt if you feel it needs it.
4. On serving, mix the chopped peanuts with the paprika and sprinkle on top if you wish, and put an array of bits and pieces to eat with or dip in, as you see fit.

"Best of Show" at The OC Fair!

Despite the now obviously shorter days and an avalanche of food blog posts tempting me to heat the oven to roasting temperature, I can't enthusiastically embrace fall until I take care of some unfinished blog business. I recently entered a few blog posts in the Orange County Fair Culinary Arts food blog competitions and ended up walking away with a couple first place ribbons for posts that then became division winners! Not only that, one of these winners (my "French Friday's With Dorie" tome detailing my unfounded anxiety preparing Mussels with Chorizo), went onto nab the "Best of Show" award for the entire blog category. 

This was the second year in a row that I entered Sis Boom Blog in the fair's competitions and I'm sure it was no small coincidence that for a second year it was a Dorie Greenspan inspired post that coaxed the judges into giving me a prize. Last year's musings on "Gerard's Mustard Tart" won a blue ribbon too so you could say that Dorie is my good luck charm. Like her recipes, her writing inspiration never lets me down - so a special thank you goes out to you Ms. Greenspan! (How about coming to Vegas with me sometime lady?) 

I was particularly happy that a post I wrote back in March excoriating the idiots who started a boycott against the annual Girl Scout cookie drive on the eve of their 100th birthday  won the blue ribbon for blog post editorial.  While it was not exactly free from controversy I really wanted to share the Thin Mint Cookie Scones recipe so decided to take the chance.  I was relieved that the judges responded so well to it. I'm sure the fact that the fair itself was celebrating the Girl Scout Centennial had nothing to do with it! I swear I didn't know.

At the last minute I decided to enter a jar of Lemon Carrot Confiture into the highly competitive Preserved Foods contest. "Jams and Jellies" is one very cut-throat fair category which features over a dozen divisions for just the fruit alone. My carrot confiture didn't seem to fit any of the more established categories (stone fruit, strawberry, marmalade, etc.) so it was entered into the "other" category. Guess what? It took third place! My 'other' was the third best "other" at the entire fair.

I have yet to blog about this award-winning concoction although you can catch photo of it here as I used some as a topping for corn pancakes. As luck would have it, I managed to squirrel away one jar so when I can get a free moment to take a proper photo of it I'll share the recipe of this third place award winning "other". Soon, I promise!

I really have to give it to OC Fair Culinary Arts Program Coordinator Renee Fontes (seen upper left above) for putting together one fine program. I can't even begin to imagine the number of moving parts involved in putting on a competition like this. And thank you Renee for acknowledging the role of food blogging in the Orange County food scene. Its hard to ignore we are in a digital age when even county fairs have blog contests! 

As a Division and Best of Show winner I was invited to participate in the awards ceremony held at the at the Culinary Arts Pavilion one very hot afternoon in August. It seemed like a great excuse to take family and friends to the fair, force them to watch me receive a bunch of fancy ribbons and go on some rides. I wasn't sure what to expect from the ceremony but I must say it was lots of fun to see and meet some of the genius canners and bakers behind some very extraordinary creations. 

After the ceremony we took some time to enjoy some all the fair has to offer, which of course, includes corn dogs, fancy chickens, and merry go rounds.  

 (If you have a food blog and are interested in entering next year's blog post competitions please drop me a line via my contact form and I'll be sure you get a notification next year. Did I mention that winners get cash prizes?)