CERTIFIED SC RECIPE OF THE WEEK – Boiled Peanut Hummus
- 1 cup shelled Certified SC Grown boiled peanuts
- 2 Tbsp chopped cilantro
- 2 Tbsp lime juice
- 2 Tbsp peanut butter
- 1 ½ tsp hot sauce
- 1 tsp minced garlic
- ¼ tsp ground cumin
- 2 Tbsp olive oil
- 1 Tbsp toasted sesame seeds
Process the first seven ingredients in a food processor until coarsely chopped, stopping to scrape down the sides. With processor running, pour olive oil through food chute in a slow, steady stream, processing until mixture is smooth. Stir in up to 5 tablespoons of water, 1 tablespoon as a time, for desired consistency. Stir in sesame seeds. Serve with pita chips, pretzels, and vegetables.
Ag Fact: South Carolina primarily grows two types of peanuts: Virginia and Runners. Runners are mostly used for peanut butter and account for 80% of peanuts produced in the US, while Virginia peanuts are mostly used for gourmet snacks and account for 15%.