St. Patrick’s Day isn’t the only celebration to be found in March. It’s also National Peanut Month! North Carolina ranks fifth nationally in peanut production. Local peanuts can be found at various locations, including Mackey’s Ferry Peanuts, Hampton Farms Peanuts, America’s Best Nut Company and Aunt Ruby’s Peanuts. Other than eating them straight from the can, peanuts can be used in a variety of delicious recipes from desserts to healthy snacks. This boiled peanut hummus is the perfect afternoon snack to put away those salty cravings. Support your local farmers and serve it up with carrots or celery found at your nearest Farmer’s Market.
1 cup shelled boiled peanuts (recipe below)
2 tablespoons tahini
1 medium clove of fresh garlic, peeled and minced
1 tablespoon lemon juice
1/4 teaspooon ground cumin
Dash of cayenne
4 tablespoons olive oil
Salt and pepper to taste
Combine the boiled peanuts, tahini, garlic, lemon juice, cumin, cayenne, salt and pepper in a food processor and turn on low.
With motor running slowly add the olive oil to emulsify.
Add more olive oil if needed to get the hummus to a spreadable consistency.
Serve with bread, crackers, pickles and crudité. (Or local celery and carrots!)
Instructions for Boiled Peanuts:
Rinse a 24 ounce bag of raw in shell peanuts.
With their shells still on, place peanuts in a large stockpot, and cover completely with water and a 1/4 cup salt.
Bring to a boil over high heat.
Cover pot, reduce heat to medium-low, and cook 6 to 8 hours or until peanuts are tender, stirring occasionally.
Add more water as needed to keep the peanuts covered.