Black Eyed Peas HummusMarch 30, 2010
So it’s not EXACTLY hummus. But this garlicky and sweet dish goes great with all the same things: pita, carrots, as a base for chicken and roast vegetables, and is great served both warm and cold. And honestly, given how easy this is to prepare, it’s a wonder I still buy hummus in the store. Mmm, Trader Joe’s Mediterranean Hummus is so good, though.
A few notes. I took a tip from the blogosphere and have been cooking my beans in the slow cooker. Drop them in, cover with water, and just simmer away on high for 3 hours or until done. No need to soak overnight and you can leave the house while they’re cooking away without worrying about your house catching on fire!
If you want to use canned beans, use two 15-ounce cans of beans, drained and rinsed well.
Here’s the ‘recipe’ for my Black Eyed Peas Hummus
1.5 c. (measured when dry) black eyed peas, cooked
1 t. kosher salt, plus more to taste
A few turns of freshly cracked black pepper, plus more to taste
3 small cloves garlic
1 t. lemon juice
1/2 c. cooking water
1/4 c. olive oil
- Mix all ingredients except the lemon juice, cooking water and olive oil in a blender, mortar and pestle, or food processor and combine.
- Add about half of the water and oil and blend again, checking for consistency. Add more water and oil (2 to 1) until the consistency is smooth and creamy.
- Add lemon juice and stir to incorporate.
- Add salt and pepper to taste, if needed.
A few pretty pictures and a serving suggestion to follow…
PS: Sorry for the photos. My camera is at a friend’s house. When I get it back the photo quality will improve!