Black Eyed Pea Hummus
Happy New Year, friends! I hope 2014 is off to a fantastic start. I’m not really one for resolutions, though I’m starting off the year feeling a bit lighter thanks to letting go of some things and people that were weighing me down. I’m saying goodbye to making time for people that can’t be bothered to do the same for us and hello to having more time for people that do. It’s quite liberating. I’m also letting go of some back-end blog stuff and actually hiring a professional to handle some of it(!), which means I’ll have more time to focus on what I love – cooking, photographing and sharing with all of you. As you can imagine, I’m ridiculously excited about that.
I began 2014 with something I’ve eaten every new year since I can remember – black eyed peas. Growing up in Alabama, black eyed peas (cooked with a dime) and collard greens (cooked with a ham hock) were standard food on January 1. My parents always convinced me to eat one bite of each by telling me they were meant to bring wealth and luck in the coming year. Since we were hosting brunch for a few friends, I decided to throw a little spin on that tradition and make black eyed pea hummus instead of the usual pot of peas. We made this same hummus last year, but I forgot to take a picture before we devoured it. Oops.
If you made black eyed peas yesterday, this would be a great way to use up any leftovers. If you didn’t, then canned beans are totally fine. This hummus is flavored with a little paprika and cayenne, and it’s brightened up by the addition of garlic, lemon juice and fresh parsley. We served toasted baguette alongside it, and it was a big hit at yesterday’s brunch (and with Clara). While I don’t think this hummus will bring us wealth, it was still fun to eat it with friends as we talked about what this year holds for all of us.
- YIELD: about 2 cups
1 (16-ounce) can black eyed peas, rinsed and drained, divided
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper, to taste
¼ teaspoon paprika, plus more for sprinkling
Pinch of cayenne
1 tablespoon minced fresh parsley leaves
¼ cup well stirred tahini paste
Juice of 1 lemon
⅓ cup extra virgin olive oil, plus more for drizzling
Combine the black eyed peas (minus 2 tablespoons), garlic, salt, pepper, paprika, cayenne and parsley in the bowl of a food processor. Pulse until the peas are crumbly and nearly ground, about 15 seconds.
Combine the tahini, lemon juice and oil in a small measuring cup. With the food processor running, slowly drizzle in the liquid and continue processing until the mixture is smooth. If needed, you can add water for a thinner consistency.
Transfer to a serving bowl, then sprinkle with paprika and drizzle with oil. Toss the remaining peas on top and serve immediately.