Your friends called. They want you to bring this boiled peanut hummus to their 4th of July party.
Seriously though, can we please make boiled peanut hummus a thing?
Like when brussel sprouts started popping up on every menu and chicken & waffles became the go-to brunch meal. I’d like to see James Beard nominated chefs do more with boiled peanuts. It’s such a southern staple!
The recipe includes your typical hummus ingredients but swapping out the chickpeas for boiled peanuts changes the flavor in the best way possible. Scroll down for the recipe!
- 1 cup shelled, boiled peanuts
- 2 Tbsp. tahini
- 1 Tbsp. fresh lemon juice
- ¼ tsp. ground cumin
- ¼ tsp. cayenne pepper
- 1 small garlic clove
- 2 Tbsp. extra-virgin olive oil
- Kosher salt
- Chips or pita
- Toss boiled peanuts, tahini, lemon juice, cumin, cayenne, and garlic in a food processor and pulse to combine.
- Slowly add the extra-virgin olive oil while the food processor is running.
- Continue to purée the mixture, adding 1 tablespoon of water at a time, until the hummus reaches a smooth consistency.
- Season with salt, to taste.
- Serve with chips or pita.
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P.S. Recipe is kid approved too! 😉