Friday, September 12, 2014

Foodie Fridays: Boiled Peanut Hummus

While popular year round, boiled peanuts are especially beloved here in Georgia during football season.  Roadside vendors can be found lining all the major routes into Athens on game days, when this southern snack is traditionally consumed by fans during the UGA games.  Boiled peanuts are best when they are hot and freshly made -- I find they tend to taste like plain old boiled beans if they have been sitting around too long.  However, should you find yourself with leftover boiled peanuts, this recipe for Boiled Peanut Hummus (developed by chef Hugh Acheson, owner of the highly acclaimed Athens restaurant called Five & Ten) is a great way to use them up.  If boiled peanuts are unavailable in your area, there are canned varieties (two cans should yield about one cup of shelled boiled peanuts).  Be aware that these nuts can be very salty, so do not add salt to the recipe!  I like to serve this dip with crinkle cut carrot chips from our local Publix, but pita or pretzel chips, or pita bread cut into wedges, would also work.  Boiled peanuts may be an acquired taste, but if you like regular hummus you may just enjoy this unique way to consume our local favorite game snack.

Boiled Peanut Hummus

1 C. shelled boiled peanuts
2 T. cashew butter*
2 T. lemon juice
1 T. chopped fresh parsley
1 tsp. minced garlic
1/4 tsp. cumin
1/4 tsp. smoked paprika
pinch of cayenne pepper
2 T. olive oil

Whirl the first eight ingredients in a food processor or blender until coarsely chopped, stopping to scrape down the sides.  Slowly stream in the olive oil while the processor/blender is running until the mixture is smooth.  Stir in up to 5 tablespoons of hot water, one tablespoon at a time, for desired spreading consistency (this will also help to reduced the saltiness).  Can be refrigerated for up to five days.  Makes about one cup.

*The original recipe calls for tahini, the sesame paste traditionally used in hummus, but I don't care for its rather bitter taste so I used cashew butter instead.  I find that if I buy a jar of tahini it tends to sit around forever, whereas cashew butter can be used just like peanut butter and gets used up much more quickly.

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