Phoebe Lapine is someone I’ve admired for a long time. With her blog, Feed Me Phoebe, she manages to strike a balance between personal stories filled with self-deprecating humor, and seriously creative yet good-for-you recipes that make you go, “Hmm, why didn’t I think of that?” When I finally got to meet her in person – when we co-taught a course on food blogging at NGI – I was thrilled to learn she was just as cool in 3D as she is on the interwebs (always a relief, isn’t it?).
Aside from writing an award-winning blog, Phoebe is also a culinary instructor, speaker, and freelance recipe developer. And as of last month, she can add author of The Wellness Project to her laundry list of accomplishments. Part humorous memoir, part wellness primer (complete with 20 recipes), the book chronicles her journey of finding a holistic way to manage her autoimmune disease (Hashimoto’s Thyroiditis) without giving up all of life’s pleasures – what she calls “the intersection of health and hedonism.” She does this by making one lifestyle change per month – things like giving up coffee and switching to all-natural beauty products – for a whole year. The book is a must-read for anyone who wants to feel physically, mentally and spiritually well (which should be, like, everyone, right?). I am reading it now and it’s totally reigniting my thirst for all things wellness.
This Thai peanut hummus is one of the featured recipes in the book. It’s an Asian spin on the traditional Middle-Eastern chickpea spread, utilizing peanut butter in place of tahini, mint in place of cilantro, and lime in place of lemon – it’s basically the hummus version of classic Thai peanut sauce. I was excited to try it because I am hopelessly obsessed with peanut butter (I plead guilty to eating it straight out of the jar, your honor) and it turned out to be the most interesting hummus I’ve ever tried. It’s nutty, and surprisingly refreshing thanks to the mint. It pairs really well with cucumbers and radishes, but I’d love to try it with baked potato wedges or blanched cauliflower in the cooler months. For a cracker pairing, I recommend my beloved Mary’s Gone Crackers.Print
This recipe is slightly adapted from The Wellness Project by Phoebe Lapine (Pam Krauss Books/Avery, 2017).
- One 15-ounce can of low sodium chickpeas, drained and rinsed
- 1/4 cup unsalted all-natural peanut butter
- 1/4 cup loosely packed fresh mint leaves, torn
- 2 small garlic cloves, roughly chopped
- Zest of 1 lime
- 1/4 cup freshly squeezed lime juice (about 2–3 limes)
- 1/4 cup filtered water
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon extra virgin olive oil, for garnish (optional)
- Chopped peanuts and/or freshly minced mint, for garnish
- 1 bunch radishes, trimmed and quartered
- 2 cucumbers, partially peeled and sliced on a diagonal
- In a food processor or blender, combine the chickpeas, peanut butter, mint, garlic, lime zest and juice, water, salt, and cayenne. Puree until smooth, adding more water if needed to achieve desired consistency.
- Transfer to a serving bowl and garnish with oil, if using, and peanuts and/or mint. Serve alongside crudités. Leftover hummus will keep in an airtight container in the fridge for up to 2 weeks.
- Calories: 199
- Fiber: 4.6 g
- Protein: 9.1 g
- Cholesterol: 0 g