Chef Robbie Lewis from Meddlesome Moth makes a healthier hummus dish for your next football watch party.
Boiled Peanut Hummus
½ lb. raw shelled peanuts
3 tablespoons tahini paste
5 cloves of garlic, minced
Juice of 3 lemons (about 3-4 ounces)
4 oz. good quality Extra Virgin olive Oil
1.5 tablespoons kosher salt
1 teaspoon ground cumin
Pita or naan bread
Cherry tomatoes or grape tomatoes
English Cucumber, sliced
Extra Virgin olive oil
Herb mixture for pita
1 teaspoon dried Mexican oregano
1 teaspoon cumin seed, toasted
1 teaspoon dried thyme leaves
In a saucepan, cover peanuts with water by at least 1 inch. Cover and bring to a boil. Lower to a hard simmer and cook for about 2 hours. The peanuts are ready to be processed into hummus when the fall apart easily when you pinch one and meets no resistance.
Let cool just slightly. Strain peanuts from the boiling liquid and save the liquid. Add half of the now boiled peanuts to a food processor. Then add half of the tahini, garlic, lemon juice, olive oil, kosher salt and cumin. Add about 3 tablespoons of the reserved boiling liquid. Process until very smooth. This may take several minutes.
Repeat the process with the other half of the ingredients.
Place finished hummus into a baking dish of appropriate size and cool for at least 2-4 hours or overnight.
To serve, place hummus in a platter and garnish with whole grape tomatoes, sprouts, pickled okra and slices of English cucumber.
Drizzle the pita or naan bread with extra virgin olive oil and sprinkle a big pinch of the herb mixture on top. Toast herb side down first on a grill or griddle for about `1 minute on medium heat. Flip and toast again for another 30 seconds. Slice and serve.