We find a use for Georgia peanuts
This week, Ramone Dickerson and Joey Thompson, of 2 Fat 2 Fly and Wing City in Columbia, give you Gamecock Game Day recipes inspired by the Georgia Bulldogs.
Since the state of Georgia is known for its peanut crop, Dickerson creates a boiled peanut hummus that can be made in minutes.
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Boiled Peanut Hummus
makes about 2 cups
2 cups boiled peanuts, shelled
3-4 tablespoons minced garlic (depending on your preference)
2 teaspoons cumin
1/2 cup Crescent Olive harissa olive oil (or plain olive oil)
1/4 cup Crescent Olive Sicilian lemon balsamic vinegar (or lemon juice)
water
Kosher salt, to taste
1/4 cup parsley, optional, chopped
4 pieces bacon, optional, fried and chopped
Place shelled boiled peanuts, garlic and cumin in the bowl of a food processor, and pulse to mix. Add harissa olive oil and Sicilan lemon balsamic vinegar and process to desired thickness (add water if you want a thin hummus).
Season with salt.
Place hummus in a serving bowl and sprinkle with chopped cilantro and fried bacon. Serve with chopped vegetables, such as carrots, celery and bell peppers, or roasted okra or pita chips.
Ramone Dickerson
Readers: Send us your Game Day recipes
Chef Ramone Dickerson will offer Game Day recipes each week, based on USC’s upcoming football opponents. But we know our readers may be inspired to come up with a few recipes of their own.
USC’s next opponent is UMass Minutemen on Oct. 22.
Send us your Minutemen-influenced recipes by noon Monday, Oct. 17. We’ll share some of our favorites in the Oct. 19 Palmetto section. Send your recipe to food writer Susan Ardis, sardis@thestate.com