Creamy Boiled Peanut Hummus

Y'all are going to love this Boiled Peanut Hummus! A smooth, nutty flavor with a punch of lemon and garlic makes this a southern hummus boiled peanut recipe you will make again and again.

Cuisine American, Southern

Prep Time 15

Total Time 15

Servings ounces

Calories 170

Author Gina Dickson

Ingredients

1 cup boiled peanuts removed from shell
2 tablespoons tahini
½ cup chickpeas
2 tablespoons lemon juice fresh squeezed
1 teaspoon garlic minced
¼ teaspoon cumin ground
2 teaspoons hot sauce
1 tablespoon peanut juice more if you like your hummus thinner
3 tablespoons olive oil
½ teaspoon salt

Instructions

Process all ingredients in a food processor until hummus is smooth.
1 cup boiled peanuts, 2 tablespoons tahini, ½ cup chickpeas, 2 tablespoons lemon juice, 1 teaspoon garlic, ¼ teaspoon cumin, 2 teaspoons hot sauce, 1 tablespoon peanut juice, 3 tablespoons olive oil, ½ teaspoon salt
Serve with cheese crackers or pita chips

Notes

Store boiled peanut hummus in an airtight container. Keep refrigerated and use within 3 days.

Wondering how long hummus can sit out? Learn more in this Guide for Storing and Serving Hummus.

Add more peanut liquid if you want a thinner hummus texture.

Use a food processor or blender to process the chickpeas and peanuts for the creamiest texture.

Nutrition