Chef Tyler Brown uses his fascination with agriculture and hospitality to create a butter-soft pea dip with the use of Hubs peanuts. His fascination with Hubs began at Virginia’s Keswick Hall were he discovered the “premier peanut” and experimented with its flavor by boiling the peanuts in broth from cooked Carolina conch peas from Marsh Hen Mill. This flavorful dish is now a staple recipe for Brown as he prefers recipes that highlight ingredients natural flavors.
Makes 3 cups
1 cup Marsh Hen Mill Carolina conch peas
3⁄4 cup Hubs Sweet Heat peanuts, divided
2 garlic cloves, peeled
1 tablespoon white miso paste (optional)
2 bay leaves
1 quart vegetable broth
Juice of 1⁄2 lemon
5 tablespoons Oliver Farms green peanut oil, divided
2 tablespoons flat-leaf parsley, chopped
Zest from 1 lemon
- In a saucepan over medium heat, combine Carolina conch peas, ½ cup peanuts, garlic, miso, bay leaves, a generous pinch of salt, and broth and bring to a simmer. Cook until peas turn tender, then discard bay leaves and strain cooked peas and peanuts, reserving cooking liquid.
- In bowl of a food processor, add peas and puree, adding reserved liquid in increments to create a smooth dip. Season with salt; add lemon juice and 3 tablespoons of green peanut oil, and pulse once more to blend seasoning into dip. Transfer to serving bowl.
- Coarsely chop reserved ¼ cup peanuts and set aside. In a small dish, combine parsley, lemon zest, and 1 tablespoon green peanut oil. Garnish dip with parsley mixture, chopped peanuts, and remaining tablespoon of peanut oil.
Recipe ByTyler Brown of Franklin, Tenessee