Photo courtesy National Peanut Board

From: Chef Robbie Lewis, Omni Hotel, Dallas. Serve with crisp vegetables and warm flatbread.

1 lb. peanuts, blanched, unsalted
½ gallon water (more if needed)
5 oz. tahini, measured in volume
4 oz. lemon juice
4 oz. peanut cooking liquid or hot water
5 Tbsp. roasted garlic puree
8 oz. extra virgin olive oil
1½ Tbsp. salt

Boil peanuts in water for approximately 3 hours. Peanuts need to be very tender, and should fall apart when handled. While they are hot, strain and save the liquid.

In a food processor, puree peanuts in small amounts with the tahini, lemon, roasted garlic and salt. Add some of the hot peanut cooking liquid while pureeing (about 4 oz. total). Let the processor run for at least 5 minutes to ensure a smooth puree. After all is pureed and mixed together, adjust seasoning as necessary.

Chill mixture. It will keep for up to 4 days. Serve with a garnish of dry-roasted peanuts, a drizzle of extra virgin olive oil, crisp vegetables and warm flatbread.