A Southerner’s Hummus

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!


Boiled Peanut Hummus
Yields 1
a southerner's spin on a middle-eastern dip
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Total Time
15 min
Total Time
15 min
  1. 1 cup shelled, boiled peanuts
  2. 2 Tbsp. tahini
  3. 1 Tbsp. fresh lemon juice
  4. ¼ tsp. ground cumin
  5. ¼ tsp. cayenne pepper
  6. 1 small garlic clove
  7. 2 Tbsp. extra-virgin olive oil
  8. Kosher salt
  9. Chips or pita
  1. Toss boiled peanuts, tahini, lemon juice, cumin, cayenne, and garlic in a food processor and pulse to combine.
  2. Slowly add the extra-virgin olive oil while the food processor is running.
  3. Continue to purée the mixture, adding 1 tablespoon of water at a time, until the hummus reaches a smooth consistency.
  4. Season with salt, to taste.
  5. Serve with chips or pita.
Adapted from Bon Appetite
Adapted from Bon Appetite
Gin & Jewels http://www.ginandjewels.com/

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P.S. Recipe is kid approved too! 😉

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