*Vegan
Like an aging movie star who gets the occasional nip and tuck to stay relevant and prolong her last “fuckable” day, hummus needs a makeover to stay in the game. But the recipe for hummus hasn’t changed since Mary fed it to Jesus as baby food in the manger. Tradition is cool, but boring chip ’n’ dips aren’t. No worries. This peanut butter–spiked recipe will turn anyone into a card-carrying “hummusexual.”
One 20-ounce can fava beans, drained and rinsed
3 tablespoons peanut butter (If you know what’s good, you’ll choose extra-spreadable Peanut Butter & Co. Smooth Operator.)
Juice of 1 lemon
1 garlic clove
½ cup unsweetened almond milk
1 tablespoon ground cumin
2 teaspoons kosher salt
2 tablespoons olive oil
1 teaspoon Sriracha
1 teaspoon smoked paprika, plus more for sprinkling on top
1. Combine all the ingredients in the bowl of a food processor and process until they become “hummus-y.”
2. Taste for seasoning. If it needs additional seasoning (it shouldn’t), add it now.
3. Using a spatula, scrape it out of the processor and into a serving bowl.
4. Sprinkle some paprika on top—if you’re feeling like a fancy-pants, drop some peanuts on it.
5. Serve with toasted pita or crudités.