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)
Sea salt and fresh ground pepper, to taste
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 too 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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