Since childhood memories of disliking black-eyed peas at New Year’s, Nick Erven has come around on the quintessentially Southern legume. “Now I love them,” he says, having settled in after a year as executive chef at Summer House on Music Lane, Hotel Magdalena’s full-service restaurant in Austin. “And I love that kind of cooking. There’s a rusticity to it that I really enjoy.” Erven had hummus on the brain as he developed Summer House’s menu following his time running the kitchen at Wax Myrtle’s, where the food was “Tex-Med.” He decided to try it with black-eyed peas, and the result was a dish so good he keeps putting it back on the menu.
Erven uses dried black-eyed peas from Marsh Hen Mill or Rancho Gordo. “What I like about them is they cook quickly and they have their own really unique flavor that works with deeply roasted vegetable flavors,” he says, which is why he pairs the hummus with a roasted vegetable salsa. After soaking overnight and draining, he cooks the peas in water with a little bit of baking soda before pureeing them and adding them to his hummus base. “For this [recipe] specifically, we overcook them because we want them to break down into that puree,” he clarifies. “Usually you cook them until they’re just done, season the water, and let them sit and finish soaking up all that delicious love.”
Black Eyed Pea Hummus with Roasted Salsa Verde 
yields
Serves 6 to 8
For the seasoned oil:
1⅓ cups canola oil
½ tablespoon za’atar
½ tablespoon Hatch chile powder
½ tablespoon Cajun seasoning
¼ teaspoon cumin
¼ teaspoon coriander
For the roasted vegetables:
5 ounces jalapeños, seeded
1 pound poblanos, seeded
1 pound yellow onions, quartered
3½ tablespoons canola oil
For the salsa verde:
Roasted vegetables
1 pound tomatillos
¼ cup chopped parsley
¼ cup chopped cilantro
5 tablespoons roasted garlic paste
¼ teaspoon salt
1 cup seasoned oil
⅔ cup tahini
2 tablespoons roasted garlic paste
¼ teaspoon cumin
¼ teaspoon coriander
½ teaspoon salt
¼ cup lemon juice
2 pounds black-eyed peas, cooked until soft and drained
⅔ cup olive oil, plus more for garnish
Roasted Salsa Verde
Parsley sprigs and za’atar for garnish
Pita, crudites, or grilled bread for serving
Ingredients
For the Roasted Salsa Verde
For the hummus
steps
Make the Roasted Salsa Verde:
- Make the seasoned oil: Preheat oven to 400 degrees. In a blender, combine all ingredients and blend on high for 7 minutes. Remove and cool before use.
- Make the roasted vegetables: In a bowl, add all ingredients and toss to combine; spread on a baking sheet and roast until golden brown, 15 to 20 minutes. Cool completely.
- Make the salsa verde: In a blender or food processor, combine roasted vegetables and
remaining ingredients and blend to desired consistency.
Make the Black Eyed Pea Hummus:
- In a food processor, combine tahini, garlic, cumin, coriander, salt, lemon juice, and 2 tablespoons of water. Process until it has a mayo-like consistency.
- Add cooked black-eyed peas and process until smooth. Drizzle in olive oil. Refrigerate for 1 hour.
- Transfer from fridge to serving bowl and make a well in the center with a spoon. Place a spoonful of salsa verde in the well along with
a few sprigs of picked parsley. Garnish with a generous amount of olive oil and a sprinkle of za’atar. - Serve with pita, crudites, or a crusty piece of grilled bread.
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Recipe Adapted from
Nick Erven of Summer House on Music Lane in Austin, Texas
