I made a whole mess of black-eyed peas and had plenty of leftovers. And to me, black eyed peas are already so creamy, that they almost just beg to be made into a hummus. With only four ingredients, aside from the aforementioned peas and saltpepperoliveoil, it’s a snap to fix.
And I have to say, this batch came out even more velvety than I could imagine. I think it was the generous use of tahini along with an already willing bean.
It was all gobbled up in no time flat.
3 green onions, thinly sliced
3 large cloves of garlic, smashed and peeled
1 1/2 T ground cumin
4 c black eyed peas, cooked and cooled
1/2 c tahini
Olive oil, salt and pepper
In a small saute pan, add a tablespoon of olive oil, the leeks and the garlic. Cook over medium low heat for five to seven minutes to soften the scallions without adding any color to them. Sprinkle over the cumin and stir and cook for another minute or two.
In a food processor, add the black-eyed peas, the softened onions and garlic mixture along with the tahini, a generous pinch of salt and a few twists of pepper. Flip the processor on and allow to puree for 15 or so seconds, remove the lid to scrape down the sides. Replace the lid and process again adding in a thin stream of olive oil, in total about three or four tablespoons, while the machine is running.
Serve with pita, carrots, celery, olives, radishes.
You name it. It’s great on almost anything. We ran out before we could start slathering it on sandwiches.
Playlist included Get Burned by Sleeper Agent.