Cajun Boiled Peanut Hummus with Sesame Pita, Radish, Smoked Paprika Pickled Seasonal Vegetables
Recipe by Andrew Tabb, Executive Chef, Chicken + Beer
Photography by Kyle Ripley, Haigwood Studios
Yield: 4 servings
1 cup shelled Boiled Peanuts (recipe included)
2 tablespoons tahini
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon cayenne pepper
2 tablespoons roasted garlic purée
2 tablespoons olive oil
kosher salt to taste
2 slices pita bread
sesame oil as needed
Chinese five-spice powder (or seasoning of choice) to taste
Pickled Vegetables (recipe included)
smoked paprika as needed for garnish
Put prepared Boiled Peanuts, tahini, lemon juice, cumin, cayenne, and garlic in a food processor and pulse to combine. With processor running, slowly add oil. Continue puréeing peanut mixture, adding up to 1/2 cup water 1 tablespoon at a time, until hummus is smooth. Season to taste with salt.
Lightly brush pita bread with sesame oil and sprinkle with Chinese five-spice powder. Toast over medium heat on stovetop. Cut each slice into 8 triangles.
To serve, mound hummus on serving platter alongside Pickled Vegetables
and pita and garnish with a sprinkling of smoked paprika.
2 cups shell-on peanuts
2 teaspoons Old Bay Seasoning
1 teaspoon garlic powder
2 tablespoons salt
For the Boiled Peanuts
Boil all ingredients and 2 cups water for 45 minutes to 1 hour or until tender. Add more water as needed.
1 cup whole okra
1 carrot, peeled and cut into 1/4-inch slices
2 cups quartered red radishes
1 quart white balsamic vinegar
1 cup white sugar
1 tablespoon salt
2 tablespoons pickling spice
For the Pickled Vegetables
Place okra, carrots and radishes in large container. Boil remaining ingredients in small pot and pour over vegetables while hot. Let vegetables sit fully submerged at room temperature for at least 2 hours. Chill for at least 1 hour before serving.
Chef pairing suggestion: Mouton Noir Knock on Wood Chardonnay
CHICKEN + BEER
Hartsfield-Jackson Atlanta International Airport, Gate D5