Black-eyed peas supposedly bring luck on New Year’s.
Don’t we all want to get lucky?
This year I could use a little extra luck, so I made sure to concoct a black-eyed pea dish to share with friends at our New Year’s Eve pairing dinner. I used traditional hummus ingredients, but replaced chickpeas with canned black-eyed peas. What resulted was a fantastic, black-eyed pea hummus.
Roasting garlic can be time-consuming, but there’s a short cut! I always roast several heads at once and keep the excess in the freezer for a quick flavor add. You can freeze it in the shells or go ahead a squeeze it out. It’s good either way!
The roasted garlic could be replaced with a couple of cloves of raw garlic, but I love the added dimension it brings when roasted.
With the garlic pre-roasted, this creation comes together quickly in the food processor. Often we see peas cooked with bacon or ham of some sort, so I added smoked paprika to bring those flavors to mind. Combined with the bright lemon, this is a flavor-packed dip for veggies or crackers.
Play with the flavors as you like here – with the roasted garlic, I could see Italian herbs working well in this one too!
If you’re going to a New Year’s Eve party, bring this along! It’s unusual, but approachable (#strangebutgood?), and it ensures you’ll have a healthy snacking option.
Black-Eyed Pea & Roasted Garlic Hummus
- 1 head of garlic
- 1 15-ounce can salt-free black-eyed peas, rinsed
- 1 T tahini
- Juice of 1 lemon
- 1 T olive oil
- Water (add slowly to thins as needed)
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/4-1/2 smoked paprika (adjust to taste)
- 1 T fresh flat-leaf parsley
- Salt, to taste
Preheat oven to 425. Rub off papery skins from outside of garlic and trim 1/2″ off top. Drizzle with olive oil, and season with salt and pepper. Wrap up in foil, place on a baking sheet, and roast until tender, 35-40 mins; let cool slightly. (If pre-roasting the garlic, stop here and store in freezer or fridge.)
Squeeze garlic cloves into a food processor. Add black-eyed peas, tahini, and lemon juice. Pulse until a coarse purée forms. With motor running, drizzle in oil and then water as needed.
Add seasonings, tasting to adjust to your preference. Allow processor to run 2-3 mins to achieve a smooth, creamy hummus.
Transfer purée to a medium bowl. Finish with parsley, pepper, and a drizzle of olive oil when ready to serve.
Note: Hummus can be stored in the fridge for 4-5 days.
I can’t wait to bring in the new year with friends! I’m not a big resolution person, but I’m looking forward to continuing to work on my goals in 2014.
What is your favorite hummus flavor?
getting lucky bringing luck for the new year?