Shortcut Boiled Peanut Hummus
This easy Boiled Peanut Hummus recipe is made with canned boiled peanuts or peanuts you boil yourself in the Instant Pot or on the stovetop. A Southern-style savory dip easily scooped up with pita chips or vegetables. Recipe by Kathleen Royal Phillips.
16 servings
Ingredients
1 tablespoon of sesame seeds
2 13.5 ounce cans of boiled peanuts
1 tablespoon of fresh lemon juice
1/2 teaspoon of garlic, garlic paste, OR 2 cloves fresh garlic
1/4 teaspoon of hot sauce, optional
1/4 cup of olive oil, plus more for serving
Instructions
- Place sesame seeds in a small skillet. Turn the heat on medium and toast 2 to 3 minutes, stirring or shaking the skillet often, until the seeds are golden brown. Watch closely because they toast quickly.
- Add the warm toasted seeds to a food processor, or heavy duty blender, cover with the lid and process 30 seconds or until the seeds are finely ground.
- Shell the boiled peanuts, discarding the shells. Add the shelled peanuts, lemon juice, garlic, and hot sauce. Cover with the lid and process until the peanut mixture is pureed, stopping to scrape down sides as needed.
- Pour the oil in a thin stream through the top food chute while processor is running, stopping to scrape down sides.
- Spoon hummus into a shallow bowl or rimmed plate; cover and let rest one hour, or chill in fridge if longer, to let flavors meld together.
- Drizzle additional olive oil over hummus before serving, if you like.
Serve warm, cold, or at room temperature with pita chips, fresh pita bread wedges, carrot slices, bell pepper cubes, or cucumber slices.
Estimated Nutritional Information
Calories:
63kcal
