Groundnuts – Goober Peas – Hillbilly Caviar…
I headed out Hwy 52 West towards Elijay to check in on R & A Orchards. I had heard through the market crawler grapevine that they still might have a decent stock of late season vegetables in supply.
Unfortunately, I had gotten some bad information. It had pretty much been picked over except for the usual fall apple selection (of which there are ample apples), some mountain cabbage (flatter heads with a good sized core) and big knocker bags of raw peanuts! A little let down, I decided to pick up some of each (I chose Jona Gold Apples – there will be an apple post this week) and head home. But not before I quieted my unhappiness with a big sack of their yumm-o-licious fried pies…seriously good fried pies. They are crisp, perfectly cooked, and stuffed to bursting with decadent fillings.
All the way home I started to think about what I could do different with the peanuts. I like using ingredients in unconventional ways, and turning a curve in the road..it hit me…..
“Peanuts, if cooked just enough, kinda have the same bite as a chickpea.”
I can make Hummus!
So… here it is – Groundnut Hummus
It turned out exceptionally well. The peanuts give a whole different dimension to the dip – richer in taste, meatier..almost smoky in flavor. I think I’ve bought my last tub of packaged hummus.
Makes 2 Cups
1 Cup Raw Peanuts – Shelled
2 Cups Chicken Stock
1 Cup Water
1 Tablespoon Salt
1/2 Cup Onion
1 Shallot – Chopped
1 Clove Garlic – Chopped
1/4 Teaspoon Cumin
1 Teaspoon Cumin
2 Tablespoons Lemon Juice
1/4 Cup Olive Oil
2 Tablespoons Tahini
1/4 Cup Reserved Cooking Stock for the Groundnuts
1 Tablespoon Chopped Parsley
1 Medium Sauce Pan / with Lid
- In the Saucepan , over medium high heat, saute the onions in 2 tablespoons of oil until translucent.
- Add the Groundnuts, Chicken Stock, Salt, the 1/4 teaspoon Cumin and Water
- Reduce the heat to medium, cover and boil for 1 to 1 1/2 hours. (what you are after is the texture of a chickpea, not a boiled peanut. If you’ve boiled them until they are very soft, your hummus will have absolutely no texture and have the feel of baby food in your mouth.)
- When they’ve finished boiling, drain and reserve the liquid.
- In the food processor – place the peanuts, shallot, garlic, the remainder of the cumin, lemon juice and tahini and pulse until it looks like rough meal.
- Switch to medium speed and gradually add the remainder of the oil and the 1/4 cup of retained liquid.
- Stop the processor occasionally and scrape down the sides to make sure everything is getting included into the mix
- Continue processing until the hummus is smooth and homogeneous
- Sprinkle with parsley and serve with Sweet Potato Chips
Note – I left the skins on, I thought that since they were paler than chickpeas, the red skins might give an interesting color aspect. Feel free to blanch them first before cooking to remove the skins, if you prefer a more “traditional” look to your hummus.
Sweet Potato Chips
1 Large Sweet Potato
5 Cups Oil
1 Dutch Oven
Popcorn (Fine Grind) Salt
- Wash and dry the potato
- With the skin on, slice on the mandolin into about 1/16″ sliced
- Lay the slices out on a paper towel for 30 minutes to allow to dry out. (turn them over 1/2 way through the time)
- On high heat, bring the oil up to 350 degrees.
- Drop the slices in, about 10 to 12 at a time
- Cook for 3 to 4 minutes (or when the chips are golden brown)
- drain on paper towels and sprinkle with salt and cayenne
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