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
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
Prepare Summer Salad: Add all ingredients to a medium-sized bowl and toss with vinegar. Sit to the side.
Add the black-eyed peas and garlic and purée in a food processor until they look like a gritty paste.
Add the lemon juice and hot sauce and continue to process for a minute or two, until the mixture becomes smooth.
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.
Add a little salt and pepper to taste, depending on how well the black-eyed peas have been seasoned.
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!