A quick and spicy bean dip with a twist, this Spicy Black Eye Pea Hummus is a creamy and delicious adornment to chips and veggies alike.
If you were a good Southerner, you would know that every New Year must be rung in with a bowl of black eye peas. You would also know that somewhere in that bowl of tiny cream colored legumes, must be a dime for some lucky person to find and not choke on. You would also know that the ritual of the peas and usually some steaming bowl of overcooked greens is foretold to bring its partaker plenty of money and good fortune. What you may not know is that of all of the food wrapped tradition coming out of the South, black eye peas and the pot of overcooked greens is my least favorite.
Black eye peas to me are reminiscent of dirty dishwater. They have that weird soap taste on the backend that I just can’t get around. I think it is probably closely related to what some people taste when they eat cilantro (I love cilantro, so this is just a guess). Black eye peas also tend to lean towards the bland and dry and, unlike it’s creamy and unctuous cousin crowder peas, it is not a flavor that I relentlessly seek out.
But just because I don’t like a certain food doesn’t mean that I won’t seek out some way to enjoy eating it. Especially when that food is tied up in Southern superstition. Like the urge to pass on a piece of chain mail, I feel obligated to consume the dreaded dishwater pea every New Year. I mean, we could use all of the money and good fortune we can get our hands on, so why throw it all away over a bowl of peas? Right? The answer to this conundrum is of course to wrap these little peas in all of the flavors I do love. Lots of spice, a little heat, and squidge of lemon juice. A glug of olive oil, a plate of pita chips and a few carrots for virtue and I’ve got myself a bowl of happiness to ensure my good fortune for the year to come. And it makes a great party dip, too. The dime is optional.
Happy New Year, y’all!
- 2 oz cans black eye peas rinsed and drained, 15 .
- 1 roasted red bell pepper jarred is fine
- 2 Tablespoons tahini or natural unsweetened peanut butter
- 1 clove of garlic minced
- 2 Tablespoons grated onion
- Juice of 1 lemon
- 1 teaspoon chili oil
- ½ teaspoon chili flakes
- ½ teaspoon smoked paprika
- ½ Tablespoon cumin
- Pinch of kosher salt
- 3 Tablespoons olive oil
- Handful of fresh parsley
- Reserve ½ cup of peas. Place all ingredients in a food processor and blend until creamy. Taste and add salt or lemon juice to adjust the flavors. Top with reserved peas, drizzle with a little more olive oil and a smidgeon of minced parsley. Serve with crudité and pita chips.