A country-cooking staple meets a traditional Middle Eastern recipe for a crowd-pleasing party appetizer.
The customary preparation of black-eyed peas was similar to vegetables likecollardsand green beansto leave them simmering on the stovetop.
They also blend up into a creamy, irresistible hummus.
Credit:Hector Manuel Sanchez; Food Styling: Katelyn Hardwick; Prop Styling: Mary Clayton Carl
Hummus is traditionally made from mashed chickpeas seasoned with lemon juice, garlic, and olive oil.
Served with pita chips, it’s a popular savory dip or snack.
Feel free to amp up the spicescumin, sumac, cayenne, and more can be added to taste.
If you have leftover cooked black-eyed peas, skip the canit’s a great way to use them up.
Can I Make Black-Eyed Pea Hummus Ahead?
This hummus is a great make-ahead snack or party appetizer.
Prepare up to two days in advance, and store in an airtight container in the refrigerator.
Bring to room temperature and garnish fresh before serving.
If you have leftovers, spread onto sandwiches or wraps for a flavorful addition.
Use as the centerpiece of aveggie tray.
Add black-eyed peas, 6 Tbsp.
olive oil, tahini, lemon juice, 1 tsp.
smoked paprika, salt, and pepper.
Garnish, and serve:
Spoon into a bowl; top with remaining 2 Tbsp.
olive oil and 1/4 tsp.
Top with lemon zest, if desired.
Serve with pita chips.
Frequently Asked Questions
Black-eyed peas have been aSouthern staplefor centuries.
