• Stefani Renee

Black-Eyed Pea Hummus (Dressed Up)

Smoky, creamy, full of flavor with a hit of hot sauce. This black-eyed pea hummus is all dressed up like your rich fancy auntie living her best life!


INGREDIENTS


2 ½ cups of cooked black-eyed peas ( or 2 cans of black-eyed peas, 15.5 oz each, drained and rinsed)

2 cloves of garlic

Juice from 1 lemon (if you like it a bit more lemony like me, use 2 lemons)

1 tablespoon of Louisiana-style hot sauce

¼ cup tahini

⅛ teaspoon ground cumin

½ teaspoon smoked or sweet paprika + more for garnish

3 tablespoons olive oil + more for drizzling


2-3 tablespoons cold water (or use reserved liquid if black-eyed peas were home-cooked)

Kosher salt and cracked pepper to taste

⅛ teaspoon red pepper flakes for garnish


Summer Salad

2 Persian cucumbers cubed

A handful of cherry tomatoes halved

1 quarter of a red onion, diced

2 tablespoons of yellow bell pepper, diced

3 tablespoons seasoned rice vinegar



METHOD


  1. Prepare Summer Salad: Add all ingredients to a medium-sized bowl and toss with vinegar. Sit to the side.

  2. Add the black-eyed peas and garlic and purée in a food processor until they look like a gritty paste.

  3. Add the lemon juice and hot sauce and continue to process for a minute or two, until the mixture becomes smooth.

  4. Add the tahini, oil, spices, and reserved black-eyed pea liquid or water. Puree for 3-5 minutes, or until smooth. For super creamy hummus, you want your processor to werk, werk, werk, werk, werk! Let that baby go and don't forget to scrape the sides down.

  5. Add a little salt and pepper to taste, depending on how well the black-eyed peas have been seasoned.

  6. How to dress this hummus up! Spread hummus in a thin, even layer on a large plate or small platter (about 1/2 – 3/4 inch thick). Drag the back of a spoon across the surface. In the center of the platter, make 1-3 circular dips with the spoon— it will look like circles within a circle. Use a spoon to create more dips in the hummus so it looks like little pockets. Drizzle with olive oil and sprinkle with a little paprika and red pepper flakes. Add summer salad around the platter and enjoy!