Thursday, December 30, 2010

Recipe for Black-Eyed Pea Hummus with Olive Oil and Sumac

Black-Eyed Pea Hummus with Olive Oil and Sumac
Black-eyed peas are considered a lucky food to eat on New Year's Day, and for years now I've made Hopping John Soup for good luck in the New Year.  This year I thought I'd go for a double dose of good luck, so I used all the traditional hummus ingredients with canned black-eyed peas to make a tasty and nutritious black-eyed pea hummus that only took a few minutes to whip up in the food processor.  If you're going to a New Year's Eve party where guests are supposed to bring a pot-luck dish, this would be unusual and fun, and it might even help you stick with your dieting resolve in the midst of other party foods.  

I like to top my hummus with olive oil and Sumac, a  slightly lemony maroon-colored spice used a lot in the middle east.  If you don't have sumac, I'd use a smaller amount of paprika instea, or just skip it completely if you prefer and the black-eyed pea hummus will still be good.

Drain two cans black-eyed peas into a colander, then rinse with cold water until no more foam appears.  (Or you can use 3 cups cooked black eyed peas if you prefer.)

Use the food processor to puree the black-eyed peas with the garlic, lemon juice, salt, and olive oil.

Add the cumin and 3 T of tahini, process, then taste to see if you want more tahini.  Keep adding tahini and tasting until it tastes right to you.  (I used the full 6 T of tahini, but if you're not that much of a tahini fan you will probably want less.)  Add a few tablespoons of water if the hummus seems too thick.

Put hummus into a bowl and drizzle with a couple of tablespoons of olive oil and sprinkle with Sumac (or paprika.)  Serve hummus with whole wheat pita bread.

Black-Eyed Pea Hummus with Olive Oil and Sumac
Makes about 3 cups hummus, adapted from Black-Eyed Pea Hummus at Lentil Breakdown.)

2 cans (15 oz. can) black eyed peas, rinsed and drained
(or use 3 cups cooked black-eyed peas)
2 tsp. garlic puree or minced garlic
6 T fresh-squeezed lemon juice (or slightly less if you're not that into lemon)
1/2 - 1 tsp. salt
2 T olive oil
1/2 tsp. ground cumin
3-6 T tahini (sesame seed paste), to taste
water to thin hummus as needed (I used 2 T water)
2-3 T olive oil, for drizzling on hummus
powdered Sumac, for sprinkling on hummus (or use a smaller amount of paprika or just skip this
whole wheat pita bread for serving

Dump the canned black-eyed peas into a colander placed in the sink, then rinse with cold water until no more foam appears.  Let black-eyed peas drain for a minute or two, then put them into the food processor with the garlic, lemon juice, salt and olive oil and process until black-eyed peas are pureed, about 1 minute.

Add the ground cumin and 3 T of tahini and process until it's combined.  Taste to see if you want more tahini, and keep adding in small amounts until it seems right to you.  (I used the full 6 T of tahini, but I really like the taste of tahini.)  

If the hummus seems too thick, add a few tablespoons of water and process.  (I added 2 tablespoons of water.)  Put hummus into serving bowl, drizzle with olive oil, and sprinkle with Sumac (or a smaller amount of paprika.)  Serve with whole wheat pita bread.

Hummus will keep in the fridge for at least a week. 


South Beach Suggestions:
This tasty dip made with low-glycemic black eyed peas would be phase 2 or 3 for the South Beach Diet  when served with whole wheat pita bread.  This could be phase one if eaten with celery, but remember the serving size for dried beans is 1/3 to 1/2 cup for phase one.

More Tasty Dips with Black-Eyed Peas:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
New Year's Day Smoky Black-Eyed Pea Dip from Salad in a Jar
Black-Eyed Pea Dip for a New Year from Homesick Texan
Black-Eyed Pea Salsa from Lisa's Kitchen
Black-Eyed Pea Salsa from The Pioneer Woman Cooks
Cheesy Black-Eyed Pea Dip from Recipe Girl
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.) counter customizable free hit

40 comments:

Lindsey Johnson said...

I've had a bag of dried black-eyed peas in my cupboard for a couple of months. I think I'll bring them out and make this for good luck this year. I need it!

I'm anxious to try sumac. That is one spice I've never tasted before.

Happy New Year! And thanks for all the great recipes and time you spend on your blog.

Kalyn said...

Lindsey, Happy New Year to you too! And you will love sumac, I promise. It tastes a bit like lemon, and tastes great sprinkled on so many things.

T.W. Barritt at Culinary Types said...

So easy, and I see it's got a nice helping of cumin, too. If you have gotten good luck from eating black eyed peas, I will do the same. That's a great endorsement in my view! Happy New Year, Kalyn!

Kalyn said...

TW, Happy New Year to you too!

Pam said...

What a nice change to hummus. I love black-eyed peas, so I htink I would love this!

Kalyn said...

Pam, if like hummus and you like black-eyed peas, I promise you'll like this! And it will bring you good luck too. I promise!

Lydia (The Perfect Pantry) said...

That's a lot of good luck for the new year in one bowl! I love to make hummus with unexpected ingredients. It's such a versatile dish.

jeanette said...

Yum, I love hummus and what a great idea for New Years! A healthy and tasty snack or appetizer using sumac. Happy New Year!

Kalyn said...

Lydia, I agree. I've never tried any version of hummus I didn't like.

Jeannette, Happy New Year to you too!

Joanne said...

I love this fun twist on the new year's tradition! I need some luck in my life...definitely making this! Happy new year Kalyn!

Peggy said...

Such a different way to use black eyed peas! I love it!

katrina said...

Kalyn, that is one beautiful hummus - I can't wait to make it! My Hoppin' John is in the fridge, so if I make this tomorrow, I'll have a double dose of New Year's luck:)

Angie said...

Oh my gosh, I so love this Kaylan, I will definitely be making it!

Kalyn said...

Joanne, Happy New Year to you too!

Peggy, thanks. I really loved it.

Katrina, that was exactly my plan. I'm making my Hopping John Soup today!

Angie, thanks; hope you will enjoy!

RecipeGirl said...

What a neat idea. I've never thought to put them in a food processor and blend them into hummus! Perfect!

Maria said...

What a great hummus recipe, especially for New Years. Happy New Year Kalyn!

Nisrine | Dinners and Dreams said...

This is so clever. A hummus recipe made with black eyed peas is perfect for welcoming the new year. I'm not superstitious but I like recipes that are supposed to be for good luck...

Hope 2011 is a good year for you!

Kalyn said...

Lori, I loved it.

Thanks Maria! Happy New Year!

Nisrine, happy new year to you too!

CindyK said...

Kalyn, Not only do your recipes inspire me but you have introduced me to so many other good blogs! Just got done perusing Lentil Breakdown. Thanks for opening my eyes to so much good stuff. Can't wait to try the Black-eyed Pea Hummus. Wondered what I was saving that bag of black-eyed peas for - and now I know! Happy New Year and the best of health and happiness to you!

Kalyn said...

Cindy, thanks. And I'm glad to hear you enjoy finding the other blogs through my mentions.

Y said...

Happy New Year Kalyn! I love black eyed peas! What a genius idea, using it in hummus. Didn't realise it was a good luck food to eat too - I should try that next NYE!

Kalyn said...

Hi Y, Yes, I guess your New Year's is already here! It's a tradition that came from the Civil War times, and many people in America still eat black-eyed peas every new years, especially in the South. Happy New Year to you!

Susie Bee on Maui said...

Happy New Year Kalyn!
I made this today-awesome. Thanks for the inspiration.

Kalyn said...

Susie, glad you liked it, and I hope it will bring you lots of good luck!

Rose said...

Made this tonight. Absolutely delicious! I used a bit more lemon juice than you suggested because I didn't have any sumac -- turned out great. Thank you for your always-delicious recipes! Happy New Year!

Kalyn said...

Rose, so glad you liked it and good idea to use some extra lemon!

Lentil Breakdown said...

Kalyn: a very belated thank you for the link. Happy New Year!

Anonymous said...

Ah... a use for the several bags of black eyed peas in my freezer and my new Magimix food processor! I am cleaning the freezer out now, so this will be a good use for them! And, hubby loves this type of bean, so I know that he'll love it, too!

Kalyn said...

I did love this hummus; hope you enjoy!

Sandy said...

Dang that looks good. I gotta try this -yum yum-

Kalyn said...

Sandy, I loved it!

Christina said...

I made this this past weekend and it was delicious! Thanks for sharing this!

Kalyn said...

So glad you liked it!

The Wall said...

Thanks for the great recipe - here is my variation: http://jayleask.wordpress.com/2012/01/02/black-eyed-pea-hummus/

Kalyn said...

The Wall, glad it turned out well for you, and thanks for the mention!

Yiannab said...

Kalyn, I made this for New Years day and it was a hit! I did add some fenuegreek to it (a teaspoon) and a tiny little bit of chili powder for heat and upped the cumin powder to 1 teaspoon (I just love it).

Kalyn said...

So glad you enjoyed it; your version sounds great!

Donna said...

KALYN! This is such a great idea. I am a sucker for hummuses of all kinds, and this looks just perfect. I'm actually hanging with Donna in UT for one more day and think we may just have to make this!

And a very happy New Year to you!

Anne

Texas said...

I made this for a New Year's Eve party and it was such a hit! Everyone loved it. It made such a big batch I was sure we would have left overs, but I was wrong! It went so quickly! Thanks for sharing!

Kalyn Denny said...

I love this recipe; so glad you enjoyed it!

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