While Hugh seasons his peanuts with Old Bay seasoning and star anise, we found that simply salting the water yields a fabulous product. You can make this ahead; it keeps in the refrigerator up to five days.
1 cup shelled boiled peanuts
2 tablespoons tahini
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 teaspoon minced fresh garlic
1/4 teaspoon ground cumin
Pinch of ground red pepper
2 tablespoons olive oil
Garnishes: olive oil, shelled boiled peanuts
Pita rounds or pita chips
How to Make It
Process first 7 ingredients in a food processor until coarsely chopped, stopping to scrape down sides. With processor running, pour olive oil through food chute in a slow, steady stream, processing until mixture is smooth. Stir in up to 5 Tbsp. water, 1 Tbsp. at a time, for desired spreading consistency. Garnish, if desired. Serve with pita rounds or pita chips.
I live in Southern California and have had the pleasure of eating boiled peanuts in Florida. I wanted to make them due to the fact that there are no boiled peanuts here for a good 2000 miles, but it requires "green peanuts." Where would I get boiled peanuts, green peanuts, or a recipe to make boiled peanuts that doesn't require green peanuts. HELP! This hummus sounds amazing!
Being a resident of Athens, GA for almost twenty years I can say that Hugh's influence on the culinary choices in this town are nothing short of profound. This simple but wonderful recipe was one that I prepared regularly for tailgaiting and football gatherings in the fall and did not have a copy of the recipe since my divorce and glad to see it was available online. It is always a hit and goes great with fresh baked pita chips as well as fresh sweet potato chips.
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