|Ingredients||Vegetables, Nuts, Bread|
|Day Part||Dinner, Lunch, Snack|
|Menu Part||Appetizer/Small Plate|
Source: National Peanut Board
Here’s another unique twist on hummus, this time with a more dramatic presentation. Chef Acheson turns that Southern favorite—lightly spiced and salted boiled peanuts—into a flatbread spread that’s enhanced with garlic, cumin and roasted peanut oil. Sliced and slivered fresh vegetables, including radishes, asparagus and tomatoes, top off the hummus and expand the recipe’s healthy profile.
1 cup shelled boiled peanuts (recipe follows)
2 tbsp. tahini
1 med. clove garlic, minced
1 tbsp. lemon juice
¼ tsp. ground cumin
Tiny pinch cayenne
2 tbsp. roasted peanut oil
2 tbsp. water
Salt, to taste (remember, boiled peanuts are already salted)
Assorted sliced and slivered raw vegetables
¼ cup kosher salt
¼ cup cider vinegar
1 gal. water
1 tbsp. Old Bay seasoning
2 star anise
1 lb. raw peanuts in the shell
- Prepare and chill boiled peanuts.
- In food processor, combine boiled peanuts, tahini, garlic, lemon juice, cumin and cayenne; turn on low. With motor running, slowly add roasted peanut oil to emulsify.
- Add water to thin; blend until the spread is consistency of hummus.
- Spread on flatbread and top with vegetables. Cut into squares.
- Combine salt, vinegar and water in a large pot; bring to a boil
- Add Old Bay and star anise; add peanuts. Find a plate that is just a bit smaller than the pot; place the plate on top of the peanuts to weigh then down.
- Reduce heat to simmer; cook about 6 min. or until peanuts are very tender. Drain and cool on sheet pan in the refrigerator.
- Shell 1 cup peanuts for hummus; reserve remainder for snacks. Store in jars for up to 5 days.
Yield: 1 pound