Wednesday, December 29, 2010

Black-Eyed Pea Hummus

Recently, I was able to make it over to Empire State South. It was a fantastic experience; truly one of the best meals I've had in a long time. While there, I tried some of their boiled peanut hummus. It was great! Like Mediterranean peanut butter. After thinking about the boiled peanut hummus, I realized that maybe Black-Eyed Peas would be another yummy, southern-take on hummus. I spread some on a toasted slice of bread with some watermelon radishes and carrots from our co-op for a delicious and healthy southern lunch!

Black-Eyed Pea Hummus


1 Cup of Hydrated Black-Eyed Peas
1 Cup of Hydrated Chickpeas
5 Cloves of Garlic
Juice of 1/2 Lemon
2 Tablespoons of Tahini Paste
2 Teaspoons of Ground Cumin
1 Teaspoon of Hot Sauce
Salt and Pepper to Taste


If you'd like to use dried peas, place them in a bowl, submerge until there is an inch of water on top of the peas, add 1 tablespoon of baking soda, and soak overnight. To begin cooking, place the strained peas in a pot with water covering them by an inch or two. Add the cloves of garlic, no need to peel. Bring to a boil, then reduce to a simmer. Cook for 40 minutes. Strain out the liquid, but reserve 3 tablespoons. Place the peas into your food processor, add the other ingredients, including the reserved cooking liquid, and puree to your desired texture. Salt and pepper to your liking and enjoy!

No comments:

Post a Comment