The adventure continues. This time I used unblanched roasted peanuts and some pink Himalayan salt with a bit of olive oil, a bit of vegetable oil.
I don't think I needed the extra oil; further processing would have given the smoother texture I was seeking with a denser result.
It tastes great and is thicker than it looks so can be spread on toast. It also makes a very nice dip.
People are seriously spring cleaning which means basements/attics/garages are being elbowed into and this results in lonnnngggggg stored items like chip and dip bowls from fifty years ago finding their way to church sales and thrift stores.
Potato chips and onion dip are a nice memory (and I read recently that when these are taken to pot luck meals they vanish the quickest) but I am thinking now about filling that nostalgia with corn chips and homemade nut butters.....
Comments