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Florida Boiled Peanut Hummus

servings 4

Ingredients

2 cups Florida Boiled Peanuts , shelled

1 (15 ounce) can chickpeas, do not drain

2-3 tablespoons tahini

⅔ cup olive oil (or more as needed)

1 lemon, zested and juiced

3 tablespoons barbecue sauce (your favorite)

1 tablespoon all-purpose seasoning (such as Everglades)

½ teaspoon liquid smoke

3-5 tablespoons cold water (or more as needed)

Fresh herbs for garnish (such as chives, cilantro, or parsley)

Preparation

Place all ingredients, except the oil and herbs, into a food processor or blender. Turn on low and slowly drizzle in oil. Scrape down sides as needed, increase speed to high and blend until smooth. If hummus is to thick add 1 tablespoon water at a time until smooth. Garnish with fresh herbs, olive oil, or topping of choice.

Serve chilled with Florida vegetables and crackers. Store in refrigerator for up to 7 days.

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Florida Boiled Peanut Hummus

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