This Boiled Peanut Dip blends shelled boiled peanuts with lemon, tahini, and smoked paprika for a creamy, savory spread perfect with pork rinds or fresh veggies.
Boiled Peanut Dip
Makes about 2 cups
Ingredients
- 4 (13.5-ounce) cans boiled peanuts, drained and shelled
- ⅓ cup plus 2 tablespoons olive oil, divided
- 3 tablespoons hot water
- 1 teaspoon lemon zest
- 3 tablespoons fresh lemon juice
- 2 tablespoons tahini
- 1 teaspoon hot sauce
- 1½ teaspoons smoked paprika, divided
- 1 large clove garlic, grated
- Pork rinds, to serve
- Garnish: sliced green onion
Instructions
- In the work bowl of a food processor, pulse peanuts until ground. Add 2 tablespoons oil, 3 tablespoons hot water, lemon zest and juice, tahini, hot sauce, ½ teaspoon paprika, and garlic, pulsing until smooth and stopping to scrape sides of bowl. Spoon into a serving bowl.
- In a small bowl, combine remaining ⁄ cup oil and remaining 1 teaspoon paprika. Drizzle oil mixture onto hummus. Serve with pork rinds. Garnish with green onion, if desired.
