Tuesday, December 14, 2010

Black Eyed Pea Hummus

I feel like I need to apologize.  See, I try to post a good variety of healthy dinners, with a few indulgent meals and treats thrown in.  But it seems like lately I've been sharing more and more sweets and fewer healthy dinners.  I feel like maybe I should apologize, but hey - they're all delicious, so I don't feel that bad.  Plus, it's the holidays - and people want sweets at this time of year!

However, people also want snacks and appetizers.  'Tis the season for cocktail parties and potlucks, and when I can, I like to take a healthy option.  There are sure to be plenty of dishes filled with cheese, butter, meat, etc.  One of my favorite things to make is hummus, and this is a fun twist.  You can really  make hummus out of any bean:  black beans (which is Joey's favorite), white bean, and of course the classic hummus made with chickpeas. 

If you've been reading my blog for a while, you may remember the Beer Pairing Dinner that Joey and I hosted this summer, and I served this as a bonus course while people arrived and milled around.  I actually made the accompanying corn bread sticks to use as dippers, and while they tasted fine, I wouldn't recommend them simply because they broke when dipped into the hummus, and were a bit dry as well.  Pita chips are just fine with these, as are corn chips and veggies. 

The black eyed peas give the hummus a nice southern twist, and I think it would be a welcome addition to any buffet or party.  In fact, I think I'll make it again for New Years Day at my in-laws house.  After all, black eyed peas do represent money for the coming year. :-)

Black Eyed Pea Hummus
adapted from Carolina Cooking by Debra Zumstein, originally from 700 Dayton - The Mansion at Forsyth Park
  • 1 (16-ounce) can black eyed peas, rinsed and drained
  • 2 cloves garlic, chopped
  • 1/4 cup tahini paste, well stirred
  • juice of 1 lemon
  • 1/3 cup extra virgin olive oil, plus more for drizzling
  • kosher salt and freshly ground black pepper
  • 1/4 tsp paprika, plus more for sprinkling
  • pinch cayenne
  • 1 Tbs minced fresh parsley leaves
In the bowl of a food processor fitted with a steel blade, combine the black eyed peas (reserving 2 tablespoons), garlic, salt and pepper, paprika, cayenne, and parsley,  Process 15 seconds, until almost fully ground.

In a small measuring cup, combine the tahini, lemon juice, and oil.  With the machine running, pour through the feed tube and continue to process 1 minute, until the mixure is smooth.  If it seems too thick, add water, a few teaspoons at at time, until the desired consistency is acheived.

Transfer to a serving bowl, sprinkle with paprika, drizzle with olive oil, and scatter the remaining black eyed peas over the top.  Serve immediately or chill until ready to serve.


Anonymous said...

I adore black eyed peas and this looks great. What a good dish to bring to a New Year's Event! Now we just have to think of a new spin on collard greens...

Anonymous said...

What a great idea! I have some dried black eyed peas in the pantry from a black eyed pea & ham salad I made last Easter. Thanks for a new idea!

Cherine said...

Great idea! Love it..

Jennie said...

Ever since I moved to Mississippi over 5 years ago I fell in love with black eyed peas but rarely do you see more than a couple ways to prepare. LOVE this idea!!!

test it comm said...

I like the sound of a black eyed pea hummus!

Tasha - The Clean Eating Mama said...

I featured your recipe on my blog!

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