Boiled Peanut Hummus

While Hugh spiked the peanuts with Old Laurel seasoning and star anise, we found that just adding salt to the water made for an amazing product. You can prepare it in advance; it keeps in the refrigerator for up to five days.
Grind the first 7 ingredients in a food processor until they are coarsely chopped, still scraping off the sides. With the food processor running, pour the olive oil through the cooking chute in a slow, even stream, whisking until the mixture is smooth. Stir in up to 5 tablespoons of water, 1 tablespoon at a time, to get the desired consistency of the spread. Decorate if desired. Serve with pita bread slices or pita chips.