Black-Eyed Pea Hummus
Eating black-eyed peas on New Year’s Day is a Southern tradition and considered good luck! Whip up this delicious and healthy appetizer to ring in the New Year in minutes.
Servings: 6
Equipment
- food processor
Ingredients
- 1 head of garlic roasted
- 1/3 cup olive oil (plus more if needed and for serving)
- 2 15-ounce cans black-eyed peas, drained and rinsed
- Juice of 1 lemon
- 1/3 cup tahini
- 1 teaspoon ground cumin
- 1 teaspoon Kosher salt more or less to taste
- 1/2 teaspoon paprika
- 4 – 6 dashes of hot sauce of choice more or less to taste
Instructions
To roast garlic:
- Preheat oven to 400°. Rub off loose, papery skins from outside of garlic bulb and trim 1/2" off top. Place on a sheet of foil, drizzle with 1 Tbsp. olive oil, and season with salt. Wrap up in the foil, place on a baking sheet, and roast until soft and tender, 45 minutes; let cool slightly. Squeeze /remove roasted cloves from garlic and add to food processor.
To make hummus:
- Reserve a couple of tablespoons of black-eyed peas forgarnish, set aside. Add all ingredients to bowl of food processor; process untilsmooth, scraping sides of bowl occasionally.To serve: Garnish with reserved peas and generous drizzle of olive oil and sprig of parsley if desired. Serve with dippers of choice~veggies, pita chips or pretzel crisps.
Notes
- Roasting the garlic makes it sweet and mellow, don’t be tempted to skip this step and add minced garlic instead! You can find already roasted garlic in the produce section of most grocery or specialty food stores or roast it in advance and store in refrigerator for quick hummus assembly.
- Roast your garlic in advance when you’re making a casserole or braising something in oven. When garlic is cooled, squeeze out cloves and store covered in olive oil in refrigerator up to 2 weeks.
- Season to taste. My black-eyed peas were low sodium (140 mg sodium per ½ cup). Prepare hummus with ½ teaspoon salt, taste and adjust seasoning as needed.
- Puree in food processor until hummus mixture is smooth. Add additional olive oil if needed and process for a smooth texture.
- Hummus can be made ahead. Cover and refrigerate.