Black-Eyed Pea Hummus (aka Hoppin’ John Hummus) for New Year’s Good Luck

Ingredients

• ^[1]1 (11-ounce) container Frieda’s fresh Blackeyed Peas (found in the produce section)
• 3 tablespoons extra virgin olive oil, plus additional
• 1 large shallot, peeled and finely minced
• 4 fat garlic cloves, divided use
• 2 tablespoons tahini (sesame seed paste)
• 3 tablespoons fresh Meyer lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon kosher salt
• For dipping: Toasted pita bread wedges, tortilla chips, or vegetables (beet slices, radish slices, broccoli florets, carrot sticks, cherry tomatoes)

Instructions

1. Rinse blackeyed peas and cook following instructions on package — simmering in water for about 15 minutes. Drain and discard cooking water.
2. While peas are cooking, add 3 tablespoons olive oil to a skillet. Sauté shallots for 5 or so minutes, until lightly brown. Add 3 pressed garlic cloves and sauté for another minute or two. ^[2]
3. Add contents of skillet, including oil, to the bowl of a food processor. Add peas, tahini, lemon juice, cumin, coriander and salt. Whirl for a minute or so until it forms a paste, adding another tablespoon of olive oil and 1-3 tablespoons of water if needed to get it moving. Press the final garlic clove (raw) and add it, whirling for another 30-60 seconds, adding another tablespoon of water if you need to, for proper consistency. The final result should be like thick paste or frosting. ^[3]
4. Taste and adjust seasonings, adding another pinch of salt if needed, or more lemon juice, of even more garlic if you like it that way. The final result should be to your liking! Feel free to add another tablespoon of water if it isn’t a loose enough puree for you.
5. Transfer to a serving bowl, and surround with vegetable dippers, crackers, pita or whatever you want to use to dip.
6. Serves 6-8.

Source

Recipe by Dorothy Reinhold | Shockingly Delicious