Source: Recipe and photo courtesy of National Peanut Board
Hummus is typically made by mashing chickpeas with spices, garlic, lemon juice and tahini. Chef Lewis gives the popular snack a Southern twist by subbing boiled peanuts for the chickpeas and adding roasted peanuts as a garnish. This protein-rich dip can move seamlessly from mid-morning to afternoon for a nutritious nibble with flatbread or raw veggies.
1 lb. peanuts, blanched, unsalted
2 qt. water
5 oz. tahini
4 oz. lemon juice
4 oz. peanut cooking liquid (or hot water)
5 tbsp. roasted garlic puree
1 1/2 tbsp. salt
8 oz. extra virgin olive oil
Dry roasted peanuts
Warm pita bread, cut into wedges
- Boil peanuts in water for 3 hours or until very tender and falling apart. Strain, reserving cooking liquid.
- In food processor, puree peanuts with tahini, lemon, roasted garlic and salt. Process about 5 minutes.
- Slowly add olive oil, processing until well combined. Adjust seasoning, if necessary.
- Transfer to covered container and refrigerate at least 4 hours and up to 4 days.
- To serve, garnish with roasted peanuts and a drizzle of olive oil. Serve with pita.