1 cup shelled boiled peanuts (recipe follows)
2 tablespoon tahini
1 medium clove of fresh garlic, peeled and minced
1 tablespoon lemon juice (from a real lemon)
1/4 teaspoon ground cumin tiny pinch of cayenne
2 tablespoon olive oil
2 tablespoons water
Salt to taste; remember, boiled peanuts are salty already
2 tablespoons kosher salt
1/4 cup cider vinegar
1 gallon water
1 tablespoon seafood seasoning
2 stars of star anise
1 pound raw green peanuts
for Boiled Peanuts:
Put the vinegar and water in a big pot and bring to a boil. Add the seafood seasoning and star anise. Add peanuts. Find a plate that is just smaller than the diameter of your pot. Place that plate on top of the peanuts to weigh them down a bit. Lower heat to a simmer and cook for about 6 hours, or until peanuts are very tender. Drain and cool on a sheet pan in the refrigerator. Store in jars for up to 5 days. Shell one cup of them for the hummus and save the rest for snacks.
Preparation for Hummus
Combine the boiled peanuts, the tahini, garlic, lemon juice, cumin and cayenne in food processor and turn on low. With motor running slowly add the olive oil to emulsify. Then add the water to thin and blend until the spread is the consistency of a spreadable hummus. To be served with accompanying bread or crackers, pickles, and crudité. Makes 2 cups.
Recipe created by Hugh Acheson.
Header Image: Chef Hugh Acheson is well-known for his boiled peanut hummus. Here it’s served on toasted bread and topped with fresh spring vegetables.
Nutrition Information per serving:
Trans fats: 0g