Black Eyed Pea Hummus Will Make Your New Year Better
It always seemed to me that black-eyed peas are larger than New Year’s. In fact, until I moved from Mississippi, I didn’t even know it was a New Year’s “thing.” (My family eats them almost all year round, usually as a simple side dish with a little ham.)
The nutty, zesty legumes don’t need to be carefully processed – they have an abundant aroma on their own, and their inherent richness in flavor makes them such a good candidate for a hummus-like situation. To be honest, while I love black-eyed polka dots, I didn’t expect to love it as much as I loved it. It didn’t hurt that it contained a whole head of fried garlic – after all, what is hummus without garlic? – but I was surprised by the insanely creamy texture. Even using canned beans, the soup tastes smooth and juicy. Aside from using completely different beans (and much more garlic than most recipes require), the ingredients are more or less the same as chickpea hummus. To make it yourself, you will need:
- 1 can black-eyed peas, rinsed
- 1 head of fried garlic ( see how to do it here ).
- 1/4 cup tahini
- 2 tablespoons olive oil
- 3/4 oz fresh lemon juice
- 1 teaspoon salt
- Peppers in jars for decoration
Add everything except the peppers to the food processor and stir until very smooth, scraping off the sides of the bowl as needed. Place it in a serving jar, garnish with chili pepper slices and serve with crackers (salted or corn chips) along with pepper cheese for a very fantastic snack platter. If you really want to go for it, you can use boiled eggs. (You should probably go for this.)