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
  1. 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.
  2. 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.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/boiled-peanut-dip/