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Overhead view of Boiled Peanut Hummus in blue bowl with pita chip and vegetables on the side.
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5 from 5 votes

Boiled Peanut Hummus

This easy Boiled Peanut Hummus recipe made with either canned boiled peanuts or peanuts you boil yourself in the Instant Pot or on the stovetop. A savory spread easily scooped up with pita chips. Made with toasted sesame seeds instead of costly tahini.
Prep Time13 minutes
resting1 hour
Total Time1 hour 13 minutes
Servings: 16 servings
Calories: 63kcal
Cost: 6

Ingredients

  • 1 tablespoon sesame seeds
  • 2 13.5-ounce cans or 1 (25-ounce) can boiled peanuts (about 1 cup shelled boiled peanuts)
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic paste or 2 cloves fresh garlic
  • 1/4 teaspoon hot sauce (optional)
  • 1/4 to 1/3 cup olive oil or extra virgin olive oil, plus more for serving

Instructions

  • Place sesame seeds in a small skillet. Turn the heat on medium and toast 2 to 3 minutes, stirring or shaking the skillet often, until the seeds are golden brown. Watch closely because they toast quickly.
  • Add the warm toasted seeds to a food processor, or heavy duty blender, cover with the lid and process 30 seconds or until the seeds are finely ground.
  • Shell the boiled peanuts, discarding the shells. Add the shelled peanuts, lemon juice, garlic, and hot sauce. Cover with the lid and process until the peanut mixture is pureed, stopping to scrape down sides as needed.
  • Pour the oil in a thin stream through the top food chute while processor is running, stopping to scrape down sides.
  • Spoon hummus into a shallow bowl or rimmed plate; cover and let rest one hour, or chill in fridge if longer, to let flavors meld together.
  • Drizzle additional olive oil over hummus before serving, if you like.

Notes

Serve warm, cold, or at room temperature with pita chips, fresh pita bread wedges, carrot slices, bell pepper cubes, or cucumber slices.

Nutrition

Serving: 1tablespoon | Calories: 63kcal