1 cup shelled, boiled peanuts
2 tbsp. tahini
1 tbsp. fresh lemon juice
¼ tsp. ground cumin
2 small garlic cloves
2 tbsp. extra virgin olive oil
Kosher salt to taste

DIRECTIONS

Place the boiled peanuts, tahini, lemon juice, cumin, and garlic in a food processor. Run the processor for 1 minute or until a smooth consistency is reached. Slowly add the olive oil and season with more salt if needed. Serve with pita toasts, melba toasts, or crudités.

Note: We make our own boiled peanuts by using raw, shelled peanuts. For every cup of shelled peanuts, use 3 cups of water, and ¼ teaspoon of salt. Boil for at least 2 hours, test for doneness, which should be similar in texture to a cooked bean. Alternatively, you can buy boiled peanuts in shells and then remove them from the shell.