For many people, it’s a tradition to eat black-eyed peas for good luck as they usher in a new year. Whether you’re superstitious or not, my simple Black-Eyed Pea Hummus is worth trying if you don’t want to take any chances on having a rough year to come.
In my family, we always ate a cold black-eyed pea salad of some sort and cooked cabbage – the green represents money and prosperity – on New Year’s Eve or New Year’s Day. This Black-Eyed Pea Hummus is made very similarly to the traditional style, but the black-eyed peas create an even creamier texture than the more common chickpea hummus.
Serve a bowl of this with pita crackers and cut vegetables, or spread a layer of it into a healthy veggie wrap.
- 1 can (15 ounces) black-eyed peas
- 3 tablespoons tahini paste
- 1 medium lemon, juiced (about 3 tablespoons)
- 1 clove garlic
- ½ teaspoon kosher salt
- Pinch black pepper
- ⅓ to ½ cup olive oil
Drain and rinse black-eyed peas.
In a food processor, add black-eyed peas, tahini paste, lemon juice, garlic clove, salt and pepper.
Secure lid and pulse multiple times until a paste is formed, stopping to scrape down sides as needed.
Once combined, turn food processor on low and begin drizzling olive oil into the top of the machine until desired consistency is reached. Note: Your hummus should be smooth and creamy but still hold up if you run the back of a spoon through it.
Taste and adjust salt, if needed. Serve with pita crackers or cut vegetables.
Store leftovers in an air-tight container in the refrigerator for up to a week.