Boiled Peanut Hummus

Prep: 25 min. While Hugh seasons his peanuts with Old Bay seasoning and star anise, we found that simply salting the water yields a fabulous product. You can make this ahead; it keeps in the refrigerator up to five days.

Yield: Makes 1 cup

Ingredients

• 1  cup  shelled boiled peanuts
• 2  tablespoons  tahini
• 2  tablespoons  fresh lemon juice
• 1  tablespoon  chopped fresh parsley
• 1  teaspoon  minced fresh garlic
• 1/4  teaspoon  ground cumin
• Pinch of ground red pepper
• 2  tablespoons  olive oil
• Garnishes: olive oil, shelled boiled peanuts
• Pita rounds or pita chips

Preparation

1. Process first 7 ingredients in a food processor until coarsely chopped, stopping to scrape down sides. With processor running, pour olive oil through food chute in a slow, steady stream, processing until mixture is smooth. Stir in up to 5 Tbsp. water, 1 Tbsp. at a time, for desired spreading consistency. Garnish, if desired. Serve with pita rounds or pita chips.

Hugh Acheson, Athens, Georgia, Hugh Acheson, Athens, Georgia, Southern Living, SEPTEMBER 2007