A little bird told me the Super Bowl is coming up this weekend. I’m not a big fan of football, but I love a good pot luck and Super Bowl Sunday is the ultimate potluck event. As we gear up for this exciting occasion- the food, not the game- the question on everyone’s mind is, what to make? Potlucks are tricky because you want to bring a crowd pleaser that’s not messy or complicated and is just plain good.
This boiled peanut hummus recipe fits the bill. I found it last weekend in Southern Living magazine and made a few modifications to get it the way I like. It actually came in as a handy way to use up the stash of boiled peanuts that’s been collecting ice dust in our freezer. Each time we head down to my fiancé’s family farm, we come back with an assortment of goodies- corn, collards, field peas, eggs, and even boiled peanuts. This was the perfect opportunity to put them to good use.
Ingredients: Adapted from Southern Living magazine
1 1/2 cups shelled boiled peanuts
juice and zest of 1 lemon (keep an extra handy if you like a thinner hummus)
1/4 cup extra virgin olive oil
1 clove chopped garlic
1 tsp cumin
1 tsp onion powder
1 tsp chili powder
1 Tblsp peanut butter
a good squirt of Sriracha
salt to taste (if your peanuts are pre-salted, you likely won’t need to add more)
Shell the boiled peanuts. It takes a lot of work to get a measly cup and a half.
But when you dip into this creamy hummus, it’ll all be worth it.
Blend all the ingredients in a food processor until smooth and creamy. Add a touch more olive oil, lemon juice , or a splash of water to thin it out if you find the texture too thick.
If you like it spicy, be generous with the Sriracha!
Serve with a wedge of lemon and a sprinkle of toasted black or white sesame seeds.
Grab a bag of bagel or pita chips and dig in.
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