Georgia pâté
- 1 15-ounce can or 2 cups fresh shelled boiled peanuts
- 5 tablespoons tahini
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 2 tablespoons chopped fresh parsley
- 2 teaspoons minced garlic
- ¼ teaspoon cayenne pepper
- 2 tablespoons olive oil
- 6 tablespoons water
Instructions:
- Replace the standard garbanzo beans with boiled peanuts, one of our favorite snacks, and voila!—redneck hummus.
- Using a food processor, blend the peanuts, tahini, lemon zest and juice, parsley, garlic, and cayenne pepper until coarsely chopped. With the processor running, pour the olive oil through the top opening in a slow, steady stream, processing until the mixture is smooth. Remove the mixture to a mixing bowl and stir in the water for desired spreading consistency. Serve with your choice of chips, crackers, or vegetables.