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.)
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.
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.)