~Let’s get it started – HA! Let’s get it started in here!~
You know I have to start off a black-eyed peas post with a little Black-Eyed Peas. Where are the Black-Eyed Peas these days, anyway? And Fergie for that matter? I’m kind of missing her.
I’m digressing, hard. I will say, though, that I know exactly where the black-eyed peas are – the ones in this Jalapeno Black-Eyed Pea Hummus, at least.
I’m way, way too stoked about this black-eyed pea hummus recipe. For years, I’ve been determined to eat black-eyed peas at New Year’s. They’re supposed to bring good luck, after all! I’ve tried several renditions of Hoppin’ John, and I could barely choke down a couple of bites every time. Not my cup of tea.
So this year, I thought, why not see if I can puree these bad boys into something more palatable? Hummus it was; jalapenos needed to happen, too. Plus, the peppers kind of look like coins. Bonus luck?! (My daughter also thinks they look like animal faces. I, too, see a panda in the top slice and a cute puppy in the second. Is it just us?)
I do love this hummus. It actually tastes very similar to classic hummus, with just a smidge more earthy flavor thanks to the black-eyed peas. The jalapeno gives it a little kick and the cilantro cools it down a bit. Addictively dippy.
The black-eyed peas will, I hope, bring you luck. The jalapenos will bring spiciness. Both welcome in the new year, if you ask me!
Happy New Year!
Jalapeno Black-Eyed Pea Hummus
- 1 15-ounce can black-eyed-peas, drained, but reserve the liquid (you may also want to reserve a tablespoon or so of the black-eyed peas for garnish if desired)
- 1/3 cup tahini
- 1-2 fresh jalapenos (seeded and roughly diced (more or less to taste))
- 3 tablespoons freshly-squeezed lemon juice
- 2 medium garlic cloves (minced)
- 1/2 teaspoon salt (plus more to taste; I prefer kosher salt)
- 2 tablespoons - 1/4 cup fresh cilantro (to taste)
- 1/2 teaspoon cumin
- Optional garnishes: fresh cilantro (sliced jalapenos, black-eyed peas, a drizzle of olive oil)
- Add black-eyed peas, tahini, jalapenos (start with less then add more if more heat is desired), lemon juice, garlic, 1/2 teaspoon salt, cilantro, and cumin to the pitcher of a high-powered blender or to the bowl of a food processor fitted with the S-blade. Puree until smooth, adding the reserved liquid as needed to keep everything moving. Taste and add additional jalapeno pepper, cilantro, and salt, if desired.
- Spoon into a bowl and smooth the top. Scatter on optional garnishes, if desired, and drizzle with olive oil. Serve with pitas, pita chips, veggies, or whatever else you like to dip in hummus!
- Keeps refrigerated in an airtight container for 3-4 days.