Now that I live in Texas, boiled peanuts are a little harder to come by. I often complain about not being able to find raw green peanuts for boiling here in Austin. Last week, my sweet brother-in-law mailed me a big bag of them, direct from Georgia. He also suggested that I should try Hugh Acheson’s recipe for Boiled Peanut Hummus from his cookbook, A New Turn in the South.
After 6+ hours of boiling, I shelled a cup and mixed them with tahini, lemon juice, garlic, olive oil, and a little bit of cumin and cayenne. The hardest part of this process is not eating all the peanuts as you shell them. The result is a savory, salty hummus that has a satisfying hint of peanut butter. It tastes amazing on a celery stick.
The hummus was a tasty new experiment, but it’s hard to beat the classic.