Call The Griswolds and cue The Go-Gos, because the theme of this month’s Recipe Redux is VACATION.
Stir up (literally) a recipe that reminds me of a vacation? Well, I wish I could say that this was inspired by a tropical jaunt to the beach, or my interntional summer adventures to Spain or Japan, but as much as I want to recreate some of those memories in food form…
This recipe is all about a road trip.
A trip, specifically, that Sister Smart and I took to South Georgia after moving me into my new apartment in Tuscaloosa three years ago (plus a week or so).
Stopping by a roadside vegetable stand in South Alabama, we decided to buy (and try for the first time), some good ol’ southern boiled peanuts.
Salty, sweet, with–as I mentioned at the time–the texture of a chickpea.
What better to make hummus with, then, no?
OK, so not technically hummus, because, as we’ve talked about ad nauseum, hummus means chickpea, and it can’t actually be hummus without ’em.
But without ’em it’s FODMAP friendly, potentially easier to digest, and simply delicious.
I can’t guarantee you can find canned boiled peanuts unless you live in the South, near a Winn Dixie…
…but if you don’t live in the South you probably recoiled at the thought of boiled peanuts and aren’t even reading this anymore…so we’re cool.
Cajun Boiled Peanut “Hummus”
(Low FODMAP, GF, Vegan)
- 2 13.5 oz. cans boiled peanuts
- 1 1/5 Tbsp. tahini
- 3 Tbsp. water
- 3 Tbsp. chopped fresh cilantro
- 2-3 Tbsp. lime juice
- 1/2 cup chopped, peeled yellow squash (optional)*
- 1/4 tsp. ground cumin (or more, to taste)
- 1/8 tsp. ground black pepper (or more, to taste)
- dash of cayenne pepper
- Crack and peel drained peanuts.
- Rinse peanuts VERY well.
- Combine remaining ingredients (except water) in a food processor.
- Process until well mixed.
- Add water by the tablespoon until desired consistency.
*Adding yellow squash will add bulk and reduce fat and calories, however the flavor is diluted, and you may need to add some extra spice.