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

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources