By replacing garbanzo beans with boiled peanuts, I like to call this redneck hummus!
- One 15-ounce can or 2 cups fresh boiled peanuts, shelled
- 5 tablespoons tahini
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
- 2 teaspoons lemon zest
- 1/4 teaspoon cayenne pepper
- 2 tablespoons olive oil
- Salt and pepper
- Serving suggestions: chips, crackers or vegetables
Using a food processor, blend the peanuts, tahini, lemon juice, parsley, garlic, lemon zest and cayenne pepper until coarsely chopped. With the food processor running, pour the olive oil through the top opening in a slow steady stream, processing until the mixture is smooth. Slowly add water, a tablespoon at a time, until desired spreading consistency. Season with salt and pepper and serve with your choice of chips, crackers or vegetables (We love it with red pepper strips!)
Cook's Notes: To boil your own fresh green peanuts, place them in a 3-quart stockpot, cover with water and add 2/3 cup salt for each gallon of water used. Bring to boil, then reduce the heat to medium and cook for 1 1/2 hours, or until the nuts are tender. Drain and cool.
Tahini isn't always easy to find. Make your own by blending 1/4 cup vegetable oil with 1 cup toasted sesame seeds. Store the extra in the refrigerator for up to 2 weeks.
Recipe adapted from Home Cooking with Trisha Yearwood (c) Clarkson Potter 2010