Carla Hall’s Black-Eyed Pea Hummus

Black Eyed Pea Hummus

Carla Hall often likes to bring cultures together in her dishes. Here, she uses a beloved African-American ingredient, the black-eyed peas that we eat for good luck on New Year’s Day, in hummus, the Middle Eastern spread usually made with chickpeas. The black-eyed peas give the dip a little personality and prove that mixing things up is a good thing.

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Serves 6 to 8

  • 1 (15½ ounce) can black-eyed peas, drained and rinsed
  • 2 tablespoons tahini
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon apple cider vinegar
  • Kosher salt
  • ½ cup olive oil
  • Crudités for serving
  1. Pulse the black-eyed field peas in a food processor until finely ground.
  2. Add 3 tablespoons of water and pulse until very smooth. If needed, add another tablespoon of water to get the beans to a very smooth consistency.
  3. Add the tahini, red pepper flakes, vinegar, and ½ teaspoon salt and process until incorporated. With the machine running, add the oil in a steady stream through the feed tube. Season to taste with salt. Serve with crudités. The hummus can be refrigerated for up to 1 week.
  • Recipe By
    Carla Hall’s Soul Food: Everyday and Celebration, Harper Wave, 2018

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