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HUMMUS: Boiled Peanut Hummus


Recipe compliments of
Ramone Dickerson of 2 Fat 2 Fly

Featured recipe for Fork & Goal
2016 USC Gamecocks vs. Georgia Bulldogs.


  • 2 cups boiled peanuts, shelled
  • 3 to 4 taplespoons minced garlic (depending on your preference)
  • 2 teaspoons cumin
  • 1/2 cup Harissa Olive Oil
  • 1/4 cup Sicilian Lemon Balsamic
  • water (optional)
  • kosher salt, to taste
  • 1/4 cup parsley, chopped (optional)
  • 4 pieces bacon, fried and chopped (optional)


  1. Place boiled and shelled peanuts, garlic, and cumin in the bowl of a food processor.  Pulse to mix.
  2. Add Harissa Olive Oil and Sicilian Lemon Balsamic and process to the desired thickness (add water if you desire a thin humus).  Season with kosher salt.
  3. Place humus in a serving bowl and sprinkle with chopped cilantro and fried bacon.

NOTE:  Makes about 2 cups.

Serve with chopped vegetables, such as carrots, celery, and bell peppers or roasted okra or pita chips.