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.

Yield:

Makes 1 cup

Recipe from

Recipe Time

Prep: 25 Minutes

Ingredients

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

Preparation

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.

Note:

Hugh Acheson, Athens, Georgia,

September 2007
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