Boiled Peanut Hummus with Country Bacon and Feta Cheese

Total Time:
1 hr 10 min
30 min
30 min
10 min

4 servings

  • Hummus:
  • 2 cups shelled boiled peanuts
  • 4 tablespoons fresh lemon juice
  • 4 tablespoons tahini
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 small clove fresh garlic
  • 4 tablespoons good-quality olive oil, plus more for drizzling
  • Kosher salt and fresh cracked pepper, as needed
  • 1/4 cup cooked quality country bacon (such as Benton's or Broadbent), chopped fine, for garnish
  • 1/4 cup crumbled feta cheese, for garnish
  • Toast:
  • 1 loaf kalamata olive bread or baguette, thinly sliced
  • Olive oil, for drizzling
  • 1/4 cup finely grated Parmesan
  • For the hummus: Set the peanuts on a baking sheet lined with paper towels and allow to air dry for 30 minutes.

  • Transfer to a clean kitchen towel and roll the peanuts around while applying light pressure with the palm of your hand. This will remove some of the skins off of the peanuts.

  • Place the peanuts, lemon juice, tahini, parsley, coriander, cumin, paprika and garlic in a food processor. Process for 1 minute and then, with the motor still running, slowly drizzle in the olive oil. The hummus should have a smooth, loosely spreadable consistency. Adjust with a tablespoon of hot water if needed. Season with salt and pepper and transfer to your serving bowl of choice. Garnish with a drizzle of olive oil, the crumbled bacon and feta cheese.

  • For the toast: Preheat the oven to 350 degrees F. Lay your thinly sliced bread pieces on a baking sheet. Drizzle with olive oil and sprinkle with the Parmesan. Bake until golden brown and fully crisped, 5 to 8 minutes. Serve alongside your delicious hummus!

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