Ingredients
- PEANUT HUMMUS OR DIP IS MADE FROM FRESH, BOILED PEANUTS THAT ARE STILL IN THEIR SHELLS. BOILING THEM MAKES THE SKIN ON THE PEANUTS SOFT AND EDIBLE. PEANUT HUMMUS AND OTHER DISHES MADE FROM BOILED PEANUTS ARE VERY POPULAR IN THE SOUTHERN STATES OF AMERICA WHERE PEANUTS ARE FARMED ON A LARGE SCALE.
- IN INDIA WE CONSUME PEANUTS IN VARIOUS FORMS.
- PEANUTS IN THEIR BROWN SHELLS ARE CALLED SHENGDANE IN MARATHI AND THE PROCESSED SHELLED AND SKINNED PRODUCT IS CALLED PHUTANE. IN HINDI PEANUT IS CALLED MOONGFALLI.
- BOILED PEANUTS ARE VERY POPULAR IN INDIA AND HAVE A DISTINCT FLAVOR THAT DIFFERS FROM A ROASTED PEANUT. PEANUTS ARE BELIEVED TO HAVE BEEN CULTIVATED IN SOUTH AMERICA 3500 YEARS AGO FROM WHERE THEY CAME TO ASIA AND THEN FINALLY FOUND THEIR WAY BACK TO NORTH AMERICA WHERE TODAY FARMED PEANUTS ARE A BILLION DOLLAR BUSINESS.
- SERVES 8
- 250 GRAMS FRESH RAW PEANUTS IN THEIR SHELLS
- 1 TEASPOON OF CREOLE HOT SAUCE OR A HOT SAUCE OF YOUR CHOICE
- 3 CLOVES OF GARLIC
- 1 TBSPNS PEANUT OIL
- 1/2 TBSPNS TAHINI
- SALT TO TOASTE
- FOR GARNISH
- 1 TEASPOON TOASTED BLACK OR WHITE WHITE SESAME SEEDS
Instructions
- IMMERSE THE RAW PEANUTS IN THEIR SHELLS IN BOILING WATER FOR 20 MINUTES. DRAIN ONE SHELL AND TEAR IT OPEN. TASTE THE PEANUT TO ENSURE IT IS VERY SOFT. IF NOT CONTINUE TO BOIL THEM. DRAIN ALL THE SHELLS. COOL COMPLETELY. TEAR OPEN THE SHELLS AND DISCARD THEM. RETAIN THE PEANUTS AND THEIR SKINS. ADD THE GARLIC TO THE SHELLED PEANUTS AND BOIL AGAIN IN 2 CUPS OF WATER FOR 15 MINUTES ON LOW HEAT. DRAIN COMPLETELY.
- COMBINE THE BOILED PEANUTS AND SKINS AND THE GARLIC WITH ALL REMAINING INGREDIENTS AND GRIND TO A FLUFFY PASTE. YOU CAN GRIND THIS TO A SMOOTH PASTE IF YOU LIKE- I LIKE IT A LITTLE CHUNKY.
- ADD SALT AND HOT SAUCE TO TASTE. GARNISH WITH TOASTED SESAME SEEDS.
- SERVE WITH THICK CUT CRUDITES LIKE CARROT STICKS, BROCCOLI AND CAULIFLOWER FLORETS, CRACKERS, CHIPS OR PITA WEDGES.
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