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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Black Eyed Pea “Hummus”

Cook

02.07.2014

Black Eyed Pea Hummus

I wanted to run today. I wanted to run so badly. Run in sneakers. Not my usual bi-seasonal existential crisis sort of run. I mean, like, jogging. Pavement pounding, lung burning run. I wanted to listen to arguably lousy, inspirational pop music. And run. I wanted to run off my anxiety. Run off my fear. I wanted to feel strong. I wanted to build the fibers that my feeble frame is stitched of. I felt, sitting at that stop light, so determined. So fragile and invincible at the same time. I was jangling. And then it hit me I want to run off my…anger?! This came as a surprise. I’m not usually any more of an angry person than I am a runner. I see anger, as a general rule, as a middle man emotion. Might as well just skip to being hurt & afraid and get on with it. Anger always seemed a little cowardly to me—but maybe that’s because I’m a coward and anger scares me. Either way, I have a strong distaste for the stuff. But every now and then in my life I’ve found it very cathartic, dare I say healthy, to just get angry. Usually that’s when there’s no recourse, when it’s a situation where talking it out isn’t an option. Like if the person has passed away, or you’re completely estranged. Sometimes to say, if in front of no one other than myself or a trusted friend, this is not ok & they can seriously…insert various wildly creative expletives here is the first step to wanting to want to forgive.

Black Eyed Pea Hummus

Black Eyed Pea Hummus

Black Eyed Pea Hummus

So, in a fit of fierceness & fed-upness, I thought I’d take up running. But in the end I made you not-hummus-hummus instead. Bean dip. Not so fierce. And bean dip doesn’t sound very nice does it? Can we make up a word for the southern equivalent of hummus? Something exotic. I got nothing, guys. Nothing. But maybe tomorrow I’ll run. After my big plans at least, which involve making two different red velvet cakes, basically the antithesis of running. Well, considering so many of my meditations, my prayers, involve wanting to want and willing to will…finding the desire inside me was more than half the battle. Wanting to want health & healing is, interestingly, so often the hard part. Once you want it, you just run with it. Inspirational pun intended. Sorry.

Also, this isn’t hummus. I know. Words mean things. And hummus means, at the very least, that it involves garbanzo beans & tahini. This black-eyed pea dip decidedly does not. This is hummus inspired, a Tennesseean translation. Or bastardization. What have you. Tangy and smoky thanks to a hit of apple cider vinegar and sweet smoked paprika, it gets its sweet, earthy complexity from fresh ground peanuts (a nod to the tahini), a glug of good olive oil, and a drizzle of local, raw honey. Being a purist, I would have, if I had a stove (which I still do not…), cooked dried black-eyed peas with some mirepoix, a bouquet garni, and ham hock. I imagine properly simmered beans would make this recipe even better. That said, I used canned beans, and it was fantastic.  Initially there was no honey, and while perfectly serviceable and delicious without it, it seemed flat.

Which brings me to one of my favorite points to make about seasoning: salt isn’t the end all be all. I use a holy trinity of flavors in almost everything I make: salty, acidic, and sweet. The medium for these flavors varies. Sometimes I use fish sauce instead of salt. Sometimes I use sugar others honey others agave. For acid, it ranges from citrus to various vinegars. When I cook I imagine every dish has these three knobs. And I tweak them ever so slightly. I don’t necessarily want my savory dishes to taste sweet—I just want that baseline of warmth that a subtle dash of sugar can provide, to bring out the earthy sweetness in the black-eyed peas, paprika, and peanuts in this instance. That is what I mean when I say “to taste”. Slowly but surely turning the volume up on this that or the other so that everything tastes more like what it is. When you reach perfect pitch, you’ll know. Because you’ll go from like to love. That’s one of the backbones of how I cook. Taste and tune. Balance

Black Eyed Pea Hummus

Black Eyed Pea Hummus

Black Eyed Pea Hummus

If I’d had that oven I keep lamenting not having yet, I would have made you some homemade pita to go along with this. But as it stood all I had around was a bedraggled bulb of fennel. Which, as it turns out, made for excellent dipping. I plan to serve this with seed flat bread and pickled fennel & celery root at an event that I’m helping put on with Ruthie Lindsey and Christian of 1924 & Travis of Manready Mercantile, An Evening With Kindreds, later this month. It’s just gonna be a bunch of what it sounds like, kindred spirits, makers & artists getting together to be together in Nashville, TN. And there will be a lot of southern fare from scratch if I have anything to say about it. Which I happily do! So this was recipe test number one for the event, and I’m so pleased with it—I get immense inspiration from translating global dishes into regional ingredients. The peanut butter and black eyed peas and apple cider vinegar…it almost sounds illogical. Yet it makes so much sense.

Black Eyed Pea Hummus

Black Eyed Pea Hummus

Black Eyed Pea Hummus

Print
Black Eyed "Hummus"

Total Time: 10 minutes

Yield: 1.5 cups dip

This is an incredibly simple recipe. It's best, however, if you cook the beans the old fashioned way, dried beans simmered in water with mirepoix, bouquet garni, a hearty pinch of salt or two, and some ham hock. A dash of hot sauce in the water never hurt anything.

Ingredients

  • 15 oz cooked black eyed peas (rinsed & drained if canned)
  • 2 T fresh ground peanut butter
  • 2 cloves minced garlic
  • 1 tsp raw local honey
  • 1 tsp smoked sweet paprika
  • 1/2-1 tsp kosher salt
  • 1/2 lemon's worth of juice
  • 2-3 tsp apple cider vinegar to taste
  • 2 Tablespoons olive oil
  • 1/2 cup chopped flat leaf parsley
  • 2 Tablespoons minced chives

Instructions

  1. Mix everything in a food processor (I use my mini). You can use a blender but that takes a little more tenacity to get it completely smooth. At least in my lousy blender. Start on the lower end with 1/2 tsp salt, 1 tsp honey, and 2 tsp of apple cider vinegar. Whir until completely smooth. Taste. Adjust acid, sweetness, and salt as desired. Stir in any additions if you like. Whir one more time. Top with a drizzle of olive oil, a pinch of smoked paprika, and minced chives. Enjoy with everything from pickled veg to crudité to flat bread to homemade pita chips. I love it with raw fennel!

Notes

If you're cooking the bean, which I recommend, it takes about an hour.

3.1
https://localmilkblog.com/2014/02/black-eyed-pea-hummus.html

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tags: appetizer, bean dip, black eyed pea hummus, black eyed peas, hummus, party food, southern cooking, starters

46 thoughts on “Black Eyed Pea “Hummus””

  1. Kezia says:
    February 7, 2014 at 3:46 am

    I sometimes have to urge to run, but I always forget that actually I can’t run for more than a few minutes without feeling painfully out of breath! I love the passage you wrote about how you season food – the more I cook and learn about cooking the more I realise how crucial it is to get all those elements in harmony. The “hummus” looks delicious – just the kind of thing to serve at a party or buffet as an alternative to normal hummus!

    Reply
  2. Sini │my blue&white kitchen says:
    February 7, 2014 at 6:13 am

    This is such an awesome recipe, Beth! Making “hummus” out of beans totally makes sense. I’m sure your hummus would be incredible served with homemade pita! I, however, would totally enjoy it with my homemade seed crispbread as I still have some sitting on my countertop 🙂

    Reply
  3. Jenny says:
    February 7, 2014 at 7:05 am

    This looks totally wonderful and your WORDS are delicious! The balance between salty/acidic/sweet makes perfect sense. I will have to make this ‘hummus’. Also, I like to run…but, lately it takes every bit of energy to simply walk(slip slide navigate) thru the snow to the barn where critters are waiting. Happy weekend!

    Reply
  4. Vicky says:
    February 7, 2014 at 7:59 am

    OH! this recipe is wonderful! the photography lovely like always! have a nice weekend!

    Reply
  5. found and sewn says:
    February 7, 2014 at 8:09 am

    Looks and sounds delicious! Enjoy your weekend

    Reply
  6. Supal {chevrons and éclairs} says:
    February 7, 2014 at 8:48 am

    I honestly don’t think there are many fancy words for hummus. “Dip” sounds so horrible. When I was studying in the UK, even the least fancy words were turned exotic and beautiful with my friends’ British accents haha. On the recipe front, I love how you added peanut butter, I was curious how you would get the nuttiness you get from tahini and chickpea from an actual hummus. Most white bean dips lack that and it becomes too simple in my opinion. Thanks for sharing!

    Reply
    1. beth says:
      February 11, 2014 at 11:23 pm

      Dip is, agreed, the worst. It just reminds me of chewing tobacco. It’s true though, a fine accent can turn just about anything around. And the peanut butter (just fresh ground peanuts, not the processed kind with hellah sugar) really does give it that complexity. I’d still like to try this recipe with tahini though. Tahini is soo good.

      Reply
  7. Suzanne says:
    February 7, 2014 at 8:54 am

    You described that wanting to run, feeling so well. I did run for about 3 years, until my poor feet started to suffer. It helped with anger, sadness and depression.
    Thanks for you lovely thought, feeling and recipes. Phew hit me good!

    Reply
    1. beth says:
      February 11, 2014 at 11:22 pm

      That’s what I’ve heard. I very much want all the benefits…psychological and otherwise. But I’m so out of shape it huuuurts.

      Reply
  8. Margherita says:
    February 7, 2014 at 9:04 am

    When someone put together the sentence ” I want to run” my mind immediately goes to the movie “Forrest Gump”. He never stopped to prepare an hummus. I love your Tennesseean translation or bastardization of the hummus… a good reason to do not run.
    There’s a time for everything.

    Reply
  9. Susana says:
    February 7, 2014 at 10:59 am

    Adorei.
    Bom fim de semana
    Bjs, Susana
    http://tertuliadasusy.blogspot.pt/
    https://www.facebook.com/Tertuliadasusy

    Reply
  10. Rona Roberts says:
    February 7, 2014 at 11:32 am

    Peamus or Peammus? Running Jenny? Tennepea Dipper? Lovely in any case, and artful stand for good food without a stove.

    Reply
    1. beth says:
      February 11, 2014 at 11:25 pm

      Hmmmm….jury’s out on those! Hahaha. I’m *still* stoveless…so I’m thinking a farm cheesecake in a pecan meal and biscoff crust tart is up next. No bake! Lord I miss my stove…any chance you’ll be at the southern food writer’s conference in Knoxville this May?

      Reply
  11. Lindsey (dolly and oatmeal) says:
    February 7, 2014 at 2:11 pm

    Love your twist on this classic – peanut butter, in hummus!? That’s just kind of awesome.
    Always a distant admirer of your work, words and photos, but thought I would just comment on how lovely your new setup looks, super gorgeous!

    Reply
  12. Hellyweg says:
    February 7, 2014 at 4:05 pm

    How about Black Eyed Ganoush? Also, I’ve never heard of chickpeas called ‘garbanzo beans’ in my life. The things you learn on the internet.

    Reply
  13. jade o'donahoo says:
    February 8, 2014 at 1:28 am

    Gorgeous photos, and beautiful recipe. As always.

    Reply
  14. Vee says:
    February 8, 2014 at 4:17 am

    A delicious recipe with great combo flavours going along with a beautiful story! Thank u for sharing!

    Reply
  15. Pingback: Black Eyed Pea “Hummus” | FoodOMG.com - search recipes by ingredients
  16. Rebecca says:
    February 8, 2014 at 1:44 pm

    This Southern “hummus” sounds so lovely!
    I started running as an outlet for anger many years ago in my teenage years, and haven’t stopped since (I ran out of anger a while back though). If you do take it up, watch out, it can be addicting! 🙂

    Reply
    1. beth says:
      February 11, 2014 at 11:12 pm

      I reeeally want to get addicted!

      Reply
  17. cheri says:
    February 8, 2014 at 7:31 pm

    Beautiful pics and story! Love your site!

    Reply
  18. Trisha says:
    February 9, 2014 at 11:53 am

    I just found your blog through Top with Cinnamon. SO beautiful. really lovely photos. Makes hummus look really easy, might consider actually trying it now x

    Reply
    1. beth says:
      February 11, 2014 at 11:11 pm

      Thank you…happy to hear you found me through Izy! I adore her work.

      Reply
  19. SolitaryRollmop says:
    February 10, 2014 at 8:18 am

    I’m very angry today but have no time to soothe myself with cooking.

    Do you have any suggestions about other possible additions besides peanut butter? Sadly I can’t eat nuts.

    Reply
    1. beth says:
      February 10, 2014 at 5:23 pm

      Tahini would work wonderfully!

      Reply
  20. Shari @ Simply Shari's Gluten Free says:
    February 10, 2014 at 5:04 pm

    Your writing is so inspiring that now I want to go for a run. You are so talented…recipe development, photography, and writing. Thank you for brightening my day. I hope to find a book from you soon.

    Reply
    1. beth says:
      February 11, 2014 at 11:09 pm

      I wish my writing was inspiring enough to get *me* to go on that run! Maybe when it warms up. For now I do yoga in my bedroom.

      Reply
  21. gail {a healthy hunger} says:
    February 11, 2014 at 10:48 am

    Fantastic all around. As a transplant to the south I am always looking for ways to use “peas” other than sautéed in bacon. Gorgeous as always! Cheers!

    Reply
    1. beth says:
      February 11, 2014 at 11:08 pm

      Working on a black eyed pea & quinoa bowl too!

      Reply
  22. Claudette @ Dharma Anchor says:
    February 11, 2014 at 3:53 pm

    Beth, this is brilliant. 🙂

    Reply
  23. susan says:
    February 20, 2014 at 4:46 pm

    I am going to try making this! I am a beginner beginner when it comes to cooking… but I do know how to run. : )

    If I may, one thing you might try with running, is to focus on how you feel when you are actually doing it. Step by step. Often, people think about their goal – how they want to get in shape, or how far and where they want to end up. This grand vision. Without realizing it, every time I tried or thought of running, that was what I was constructing.

    Then it occurred to simply think about my body, or nothing at all while I was running. Just be in motion. Do what my body was designed for. Distance or accomplishment or a grand vision of an amazing physique kind of faded, and I was left, just, well, running. It was good!

    Now, strangely, it’s actually a treat to run.

    Reply
  24. Nuno Lobato says:
    February 23, 2014 at 7:57 pm

    this recipe sounds so good!!
    I think will be nice as tapas for dinner and I never tried black eyed peas like this.
    must do it as soon as possible 🙂

    Reply
  25. Emma says:
    February 24, 2014 at 9:23 am

    Smashing recipe and absolutely stunning photography. I think I might be in love with your blog.

    Reply
  26. Tayler says:
    February 26, 2014 at 3:49 pm

    Hi Beth,
    I absolutely love reading your posts, and your photos are stunning. Quite the inspiration. Thank you!

    Reply
  27. Michelle (michabella) says:
    February 26, 2014 at 7:26 pm

    Oooo this sounds and looks delicious!!

    Reply
  28. Karen K says:
    March 3, 2014 at 7:47 pm

    How about Smokey Beans à Tartiner (French for spread, as in fromage à tartiner)? Heck for that matter, it could be légume à tartiner. This recipe sounds amazing. Sounds like a really good excuse to try Black Eyed Peas for the first time. (Yes, I was first a Midwestern girl, now a Northern girl. But I did once write a story in grade school about a mouse who was allergic to black-eyed peas. Not sure where that came from.)

    Reply
  29. Pingback: Black Eyed Pea “Hummus” | Animeagain.com
  30. Pingback: Stumbling Over Chaos :: Lacuna linkity
  31. Elizabeth Halle says:
    March 14, 2014 at 11:21 am

    UM YUM! This looks superb..I can’t wait to try.

    xo Elizabeth

    Reply
  32. Pingback: Hummus - Culinary Pins
  33. Good Food Lancashire says:
    December 11, 2014 at 4:47 am

    Very very tasty and healthy recipe.I Will definitely made it again and use it for special occasions.

    Reply
  34. Shannon says:
    January 1, 2015 at 9:33 am

    Oh you are a girl after my own heart! I looked up a billion (well, 3) black-eyed pea hummus recipes and they all used tahini. Don’t get me wrong, I love tahini, but I thought, no, peanut butter is what we want for our BEP hummus. Thanks for your recipe and may your 2015 be amazing!

    Reply
  35. Laurie says:
    February 8, 2015 at 3:59 pm

    Hi Beth,
    I found you through Lady and Pups. Love your musings and recipes. I’m currently estranged from my sister. I just finished a typed twelve page letter to her. Talk about anger! !
    I believe that may be why I cook. It soothes me and gets my mind off of the hamster wheel.
    Thanks – will be cooking tonight.
    Laurie

    Reply
  36. Pingback: 52 Dip Recipes - Culinary Arts Network
  37. Betsy says:
    July 27, 2015 at 2:42 pm

    I have been making this hummus for myself for lunch for months now and don’t seem to tire of it! I enjoy your beautiful words and photos so much. Thank you.

    Reply
  38. Courtney says:
    February 1, 2016 at 1:30 pm

    Beth,

    Curious, when making the peas with the mirepoix, do you blend those as well? Seeems like it would be tough to separate the carrots, onion, and celery out.

    Reply

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