Name: Black-Eyed Pea Hummus
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; 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

Description

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

Scale

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

Instructions

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!