Boiled Peanut Hummus: A Twist on a Southern Tradition

I was well into my twenties before I acquired a taste for the fine Southern delicacy of boiled peanuts, but now I love ‘em! As soon as I saw this recipe for Boiled Peanut Hummus, I knew I’d have to try it. It’s every bit as good as you’d think, then some. It’s not unhealthy if eaten in moderation, and it’s a great make and take party food. I serve mine with pita chips or bagel chips.

Boiled Peanut Hummus


  • 1 ½ cups shelled boiled peanuts
  • 2 tablespoons olive oil (To lighten the recipe, I only used one tablespoon.)
  • 1/4 teaspoon salt (I omitted this because boiled peanuts are already pretty salty.)
  • 1/4 teaspoon Old Bay seasoning
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground black pepper


Mix all ingredients in food processor. Pulse a few times,  then process until hummus is smooth. To thin the hummus to the consistency of your liking, add water, a tablespoon at a time. Best after twenty four hours in the fridge, which allows the flavors to “marry.”

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