Despite their name, black-eyed peas are actually beans and they are said to deliver good luck because they resemble little coins. They swell when cooked symbolizing our wealth expanding in the coming year.
I can remember the year after EJ and I were married, we were out of town on New Year’s Day. We searched high and low for a restaurant that served black-eyed peas. EJ and I found ourselves in and out of several restaurants asking if they had black-eyed peas on their menus. The restaurateurs looked at us as if we were slightly crazy or perhaps still a little tipsy from the night before, not understanding our “tradition”. But we had to have them.
I usually cook black-eyed peas similar to the way I make red beans and rice. I save and freeze the ham bone from Christmas dinner and cook it along with the beans. The ham pieces from the bone deliver a wonderful flavor. However, this Christmas has been marked with many new traditions and although we’ll still have our traditional black-eyed peas on New Year’s Day, they will be served as this Black-Eyed Pea Hummus without a single complaint, I’m sure.
I love hummus and am very fond of coming up with new and unique hummus recipes, you might remember my Kale Hummus, Edamame Hummus and my pretty and flavorful, Carrot Hummus. Black-eyed pea hummus? Why not…
I took my traditional hummus ingredients and used canned black-eyed peas. I also added smoked paprika, which gave the hummus a wonderful smoky taste. Creamy, easy and good for you too, this Black-Eyed Pea Hummus is true to the taste of hummus but with a terrific twist.
I serve this hummus with pita chips, tortilla chips, sliced carrots and slices of chicken.
Happy New Year!
- 2 15.5-ounce cans black eyed peas, rinsed and drained
- 1 clove garlic, minced
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons white wine vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt and black pepper, to taste
- Blend all of the ingredients in a food processor until smooth.