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Carla Hall’s Black-Eyed Pea Hummus


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

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, in hummus, the Middle Eastern spread usually made with chickpeas. The black-eyed peas give this hearty dip a little personality and prove that mixing things up is a good thing.


Pulse the black-eyed peas in a food processor until finely ground. Add 3 tablespoons water and pulse until very smooth. If needed, add another tablespoon of water to get the beans to a very smooth consistency. 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.

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