Appetizer: United States – Virginia (Southern United States) – Virginia Peanut Hummus

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Total 15 min

Ingredients

- 1 1/4 cups (150 g) roasted Virginia peanuts, unsalted
- 3 tbsp (45 ml) tahini
- 3 tbsp (45 ml) fresh lemon juice (about 1 medium lemon)
- 2 tbsp (30 ml) extra-virgin olive oil
- 1 tbsp (15 ml) mild peanut oil (optional, enhances peanut flavor)
- 1–2 cloves garlic, minced (about 6 g)
- 1/2 tsp (3 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) smoked paprika
- 1/8 tsp (0.5 g) cayenne pepper (optional, for heat)
- 1/4–1/3 cup (60–80 ml) warm water, plus more as needed to thin
- 2 tbsp (20 g) chopped roasted Virginia peanuts, for garnish
- 1 tbsp (5 g) chopped fresh parsley, for garnish
- 1 tbsp (15 ml) extra-virgin olive oil or peanut oil, for drizzling
- Optional garnish: 1 oz (28 g) crumbled Virginia country ham (salt-cured), finely chopped
- Pita, crackers, or vegetable sticks, for serving

Instructions

Short Description:
A creamy, savory dip that substitutes Virginia peanuts for chickpeas, yielding a nut-forward hummus with Southern character. Serve chilled or at room temperature with pita, crackers, or fresh vegetables.

Regional Notes:
This Virginia variation highlights the state's renowned peanut crop by using roasted Virginia peanuts and a touch of peanut oil for authentic flavor. Unlike classic Middle Eastern hummus made from chickpeas, this version leans into Southern pantry ingredients and can be garnished with local touches like crumbled Virginia country ham.

1. If your peanuts are not freshly roasted, spread 1 1/4 cups (150 g) peanuts on a baking sheet and toast at 350°F (175°C) for 6–8 minutes until fragrant; cool slightly. Reserve 2 tbsp (20 g) chopped peanuts for garnish.
2. In a food processor, pulse the roasted peanuts until they form a coarse meal, scraping down the bowl as needed (about 30–45 seconds).
3. Add the tahini, lemon juice, minced garlic, 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) peanut oil (if using), salt, ground cumin, smoked paprika, and cayenne (if using). Process until mixture begins to come together, about 30–60 seconds.
4. With the processor running, slowly add 1/4 cup (60 ml) warm water through the feed tube, pausing to scrape the sides. Continue processing until smooth and creamy, adding up to 1/3 cup (80 ml) warm water total to reach your desired consistency. Taste and adjust salt, lemon, or spices.
5. Transfer the peanut hummus to a shallow serving bowl. Smooth the top with the back of a spoon, then drizzle 1 tbsp (15 ml) oil over the surface.
6. Sprinkle the reserved 2 tbsp (20 g) chopped peanuts, chopped parsley, and crumbled Virginia country ham (if using) over the hummus.
7. Serve at room temperature or chilled with warm pita, crackers, or vegetable sticks. Leftovers keep covered in the refrigerator for up to 4 days; stir before serving.