Jennifer Davick Photo by: Jennifer Davick

Boiled Peanut Hummus

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.

Southern Living SEPTEMBER 2007

  • Yield: Makes 1 cup
  • Prep time: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.


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Boiled Peanut Hummus recipe