Boiled peanuts….ahhhh a Southern favorite. I can literally eat them until my mouth is pruned up and I wake the next morning to swollen fingers. I can’t drive by the little roadside boiled peanut carts without stopping to get some. It is truly an addiction. So, what better way to enjoy boiled peanuts than the ‘lazy man’s’ way? Yep, blend ’em all up with a few additions and forgo the peeling and picking all together. All you need is a chip, some pita bread, veggies, or a spoon and you’re golden. You can even spread a little on sandwiches or wraps! This particular recipe lets the boiled peanut flavor shine, but additions found in other hummus preparations would work too. And don’t fret, you can use prepared boiled peanuts and soak them in a bit of cool, clean water after shelled to reduce the salinity.
Boiled Peanut Hummus
- 2 pounds of boiled peanuts, shelled
- 2 TBSP tahini (sesame seed paste)
- 1/2 to 1 cup neutral flavored oil
- Juice of 1/2 – 1 lemon (depending on taste)
- 2 garlic cloves, mashed
- Salt and pepper to taste
- Green onions for garnish
**If you can’t find tahini, make your own by blending roasted sesame seeds with a bit of flavor-neutral oil in a food processor until you get a smooth paste.
Shell your peanuts. If your peanuts have been boiled with salt, soak them in clean, cool water for 5-10 minutes to reduce the salinity to your liking.
Drain. Place all ingredients, except the oil in a food processor.
Pulse to begin breaking down the peanuts and mixing the ingredients. After a few pulses, begin adding your oil a little at a time. Continue pulsing. Add enough oil and blend long enough so the peanuts form a smooth paste. Add less or more oil depending on your preference.
Top with sliced green onions. Enjoy!
NOTE: If you find after sitting a bit your boiled peanut hummus separates a little, just stir or add a little heavy whipping cream and stir.