My New 52: Hummus and Peanut Limeaid

Somehow, I’d never gotten around to making my own hummus. I eat a lot of hummus and I’ve made plenty of other pureed bean dips, but just had never done it. It was never an issue when I worked near Sahadi’s and had regular access to their frankly perfect version, but I’m not in that neighborhood much anymore and it’s long past time for me to get it together, hummus-wise.

In a happy coincidence, Smitten Kitchen posted a hummus recipe this week, which I followed roughly; I used a 25-ounce can of chickpeas instead of 15, but tried to keep the amounts of the other ingredients more or less proportional. It’s not my dream hummus recipe, to be honest. Peeling the chickpeas isn’t  big deal, but the final product was both heavier on tahini and lighter on lemon than   I’d prefer. Those are easy tweaks, though, that I can play around with at leisure over the course of what I hope is a long life full of homemade hummus.

This second item came a bit out of left field. I’d been paging through Roberto Santibanez’s Tacos, Tortas, and Tamales and stopped short at a recipe that sounded, honestly, kind of disgusting: Peanut Limeaid. You blend whole limes with unsalted peanuts and sugar, strain, and drink over ice. I had trouble imagining what such a thing might taste like, which I figured was reason enough to make a batch. It was something of a revelation: more like a light, creamy, tart-sweet lime drink than anything overtly peanut flavored. I can see it becoming a summer staple around here. The Times ran a version of the recipe in April, but the original is below.

Peanut Limeaid
2 limes, quartered
1/3 cup sugar
1/2 cup roasted, unsalted peanuts

Place all ingredients in a blender with two cups of water. Blend until mostly smooth. Strain through a fine-mesh strainer, stir in an additional cup of cold water and serve over ice.

Supposedly makes six servings, though we just split the batch in half.


  1. says

    You peeled the chickpeas? I’ve never done that when I make hummus. It sounds tedious.
    Try grating the lemon zest into the mixture before adding the juice. Much more lemon-y!
    I have to admit that since the price of tahini has skyrocketed (at least here in the wilderness of Maine) I’ve found it cheaper to actually buy premade hummus. It’s just not cost-effective for me to make it anymore.

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