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Boiled Peanut Hummus {Recipe}

boiled peanut hummus recipe When I set out to develop a simple healthy nosh for an otherwise indulgent Southern-inspired dinner, I never expected it to involve frogs and many hours of preparation. But boiled peanut hummus did exactly that.

Veggies and bean puree are a perfect appetizer because they can be prepped ahead of time and add a nutritious component to meals or snacks. I wanted to experiment with boiled peanuts because I suspected their legume quality would make for a special hummus.

Twitter friends pointed me to the Crestview Market for raw peanuts. Crestview is the only one of the four (!) Asian markets within three miles of our house that I had not yet explored. I couldn't just grab the peanuts without wandering the aisles. Back by the ample meat counter I spied one of my few irrational fears: frogs. Live ones. A whole tray of bright green, fist-sized frogs covered with a hair net-like containment sat by some soft shell crabs.

I turned my back and tried to get the heck out of Dodge, not even stopping to snap an Instagram.

Back home, I poured all the raw peanuts that would fit into my slow cooker and covered them with water. I let it run overnight, allowed the peanuts to cool and then began peeling the soft beans from their wet skins. I blended them with seasonings and hoped for the best.

The resulting dip is delightfully earthy and leguminous. Amongst the rich flavors one can only barely pick out peanuts. The leftovers tasted better than the first night, yet another recipe that ought to age and mellow before eating.

Was it worth the frogs, time, and slimy skins? I'm not sure. But if you can find canned boiled peanuts in your area, or better yet fresh boiled, try this recipe for a spin on traditional hummus.

boiled peanut hummus dip recipe

Boiled Peanut Hummus Makes: 1 1/2 cups Time: 8 hours boiling, 15 minutes preparation

3 cups raw in-shell peanuts or 1 1/2 cups shelled boiled peanuts 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon Old Bay seasoning 1 teaspoon lemon juice 1/4 teaspoon ground black pepper

1. Cook raw peanuts covered in water in an electronic slow cooker set on high for ten - twelve hours. 2. Allow to cool and shell peanuts, measuring 1 1/2 cups. 3. In a bowl of a food processor, mix peanuts, olive oil, salt, Old Bay, lemon juice, and black pepper. Pulse a few times and then process until hummus is smooth. Add water, a tablespoon at a time, to thin hummus if you wish. 4. Best after twenty four hours in the fridge when the flavors can marry.