Boiled Peanut Hummus Flatbread

Cuisine Type: 
Mediterranean
Serves: 
2 cups

Here’s another unique twist on hummus, this time with a more dramatic presentation. Chef-owner Hugh Acheson, Empire State South, Atlanta, Ga., turns that Southern favorite—lightly spiced and salted boiled peanuts—into a flatbread spread that’s enhanced with garlic, cumin and roasted peanut oil. Sliced and slivered fresh vegetables, including radishes, asparagus and tomatoes, top off the hummus and expand the recipe’s healthy profile.

Ingredients

1 cup shelled boiled peanuts (recipe follows)
2 tbsp. tahini
1 med. clove garlic, minced
1 tbsp. lemon juice
¼ tsp. ground cumin
Tiny pinch cayenne
2 tbsp. roasted peanut oil
2 tbsp. water
Salt, to taste (remember, boiled peanuts are already salted)
Baked flatbread
Assorted sliced and slivered raw vegetables

Boiled Peanuts:
Yield: 1 pound

¼ cup kosher salt
¼ cup cider vinegar
1 gal. water
1 tbsp. Old Bay seasoning
2 star anise
1 lb. raw peanuts in the shell

Steps

1. Prepare and chill boiled peanuts. 

2. In food processor, combine boiled peanuts, tahini, garlic, lemon juice, cumin and cayenne; turn on low. With motor running, slowly add roasted peanut oil to emulsify.

3. Add water to thin; blend until the spread is consistency of hummus.

4. Spread on flatbread and top with vegetables. Cut into squares.

Boiled Peanuts

1. Combine salt, vinegar and water in a large pot; bring to a boil

2. Add Old Bay and star anise; add peanuts. Find a plate that is just a bit smaller than the pot; place the plate on top of the peanuts to weigh then down. 

3. Reduce heat to simmer; cook about 6 min. or until peanuts are very tender. Drain and cool on sheet pan in the refrigerator.

4. Shell 1 cup peanuts for hummus; reserve remainder for snacks. Store in jars for up to 5 days.

Recipe courtesy of National Peanut Board

More From FoodService Director

Sponsored Content
Mushroom Council blended burgers

From The James Beard Foundation.

At the same time the James Beard Foundation announced the first annual Blended Burger Project™ Campus Edition, they concluded the third annual Blended Burger Project™ with a bang!

The Blended Burger Project™ contest concluded with 414 restaurants* in 45 states participating, and more than 400,000 consumer votes. Over the last nine weeks, the competition created a buzz on social media with more than 4,700 unique posts on Instagram and Twitter using the #BlendedBurgerProject hashtag.

“The Blended Burger Project™ is a phenomenal...

Ideas and Innovation
moving boxes

Because we have 39 locations throughout the state, employees are offered a transfer if they’re planning a move. They’re rehired by the company, but there’s no additional training needed and employees are ready to go on Day 1.

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

FSD Resources