1 cup shelled boiled peanuts
2 Tablespoon tahini (sesame paste)
1 Tablespoon natural peanut butter (no added sugar, salt or oils)
1-2 cloves garlic, smashed and chopped
2 Tablespoons lemon juice
1 Tablespoon olive oil
a pinch of ground cumin (optional)
1/4 cup water (optional)
Combine all ingredients, except the water, in a food processor. Puree to desired consistency.
Add water if you want a looser, dip-type hummus. Cover and refrigerate.
Serve chilled. It tastes best if made a day ahead to allow the flavors to mellow.