Eating black-eyed peas on New Year’s Day is a Southern tradition and considered good luck!
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https://homeiswheretheboatis.net/2018/01/02/good-luck-new-year-appetizer-black-eyed-pea-hummus/
Ingredients
1 head of garlic, roasted
1/3 cup olive oil, (plus more if needed and for serving)
2 (15-ounce) cans black-eyed peas, drained and rinsed
Juice of 1 lemon
1/3 cup tahini
1 teaspoon ground cumin
1 teaspoon Kosher salt (more or less to taste)
1/2 teaspoon paprika
4 – 6 dashes of hot sauce of choice (more or less to taste)
Procedure
To roast garlic:
Preheat oven to 400°. Rub off loose, papery skins from outside of garlic bulb and trim 1/2" off top. Place on a sheet of foil, drizzle with 1 Tbsp. olive oil, and season with salt. Wrap up in the foil, place on a baking sheet, and roast until soft and tender, 30 - 40 minutes; let cool slightly. Squeeze /remove roasted cloves from garlic and add to food processor.
Reserve a couple of tablespoons of black-eyed peas for garnish, set aside. Add all ingredients to bowl of food processor; process until smooth, scraping sides of bowl occasionally.
To serve: Garnish with reserved peas and generous drizzle of olive oil and sprig of parsley if desired. Serve with dippers of choice~ veggies, pita chips or pretzel crisps.
Notes:
Roasting the garlic makes it sweet and mellow, don’t be tempted to skip this step and add minced garlic instead!
Season to taste. My black-eyed peas were low sodium (140 mg sodium per ½ cup). Prepare hummus with ½ teaspoon salt, taste and adjust seasoning as needed.
Puree in food processor until hummus mixture is smooth. Add additional olive oil if needed and process for a smooth texture.
Hummus can be made ahead. Cover and refrigerate.