Boiled Peanut Hummus

Boiled Peanut Hummus Recipe
Jennifer Davick
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.


Makes 1 cup

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes


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


1. 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.

Hugh Acheson, Athens, Georgia,

Southern Living

September 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note