Black Eyed Pea “Hummus”
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
- 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.