📝 About This Recipe
This soulful riff on the classic Middle Eastern dip swaps chickpeas for creamy black-eyed peas, creating a texture that is exceptionally velvety and rich. Infused with smoky paprika, roasted garlic, and a bright splash of lemon, it bridges the gap between Mediterranean tradition and Southern heritage. It is a sophisticated, earthier alternative to traditional hummus that celebrates the humble cowpea in a modern, elegant way.
🥗 Ingredients
The Pea Base
- 1 cup Dry black-eyed peas (soaked overnight and drained)
- 1/2 teaspoon Baking soda (helps soften the skins for a smoother puree)
- 1 piece Bay leaf
- 4 cups Water (for boiling)
The Aromatics & Flavor
- 1/2 cup Tahini (high-quality, well-stirred)
- 1/4 cup Lemon juice (freshly squeezed)
- 3 cloves Garlic (roasted or raw for more bite)
- 1/3 cup Extra virgin olive oil (plus more for drizzling)
- 1 teaspoon Ground cumin (toasted)
- 1/2 teaspoon Smoked paprika (adds a subtle 'pot liquor' depth)
- 1 teaspoon Kosher salt (adjust to taste)
- 2-3 tablespoons Ice water (the secret to a fluffy texture)
The Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Whole black-eyed peas (reserved from the cooked batch)
- 1/4 teaspoon Red pepper flakes (for a hint of heat)
👨🍳 Instructions
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1
Place the soaked and drained black-eyed peas in a medium saucepan with the baking soda and cover with 4 cups of fresh water.
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2
Add the bay leaf and bring the mixture to a boil over high heat, skimming off any foam that rises to the surface.
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3
Reduce the heat to medium-low and simmer the peas for 35-45 minutes until they are very tender and starting to fall apart slightly.
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4
Drain the peas in a colander, discarding the bay leaf, but reserve about 1/2 cup of the warm cooking liquid just in case.
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5
While the peas are still warm, place the garlic cloves and lemon juice in a food processor and pulse until the garlic is finely minced. Let it sit for 2 minutes to mellow the garlic's raw edge.
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6
Add the tahini to the food processor and process until the mixture is thick and creamy.
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7
With the processor running, drizzle in 2 tablespoons of ice water. Watch as the tahini lightens in color and becomes incredibly aerated and pale.
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8
Add the warm black-eyed peas, cumin, smoked paprika, and salt to the processor.
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9
Process for a full 3-4 minutes. Do not rush this; the long processing time ensures the pea skins are completely broken down into a silk-like consistency.
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10
Slowly stream in the extra virgin olive oil while the motor is running to emulsify the dip.
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11
Taste the hummus. Add more salt or lemon juice if needed. If it feels too thick, add a tablespoon of the reserved cooking liquid.
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12
Transfer the hummus to a wide, shallow bowl. Use the back of a spoon to create deep decorative swirls on the surface.
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13
Garnish with a generous drizzle of olive oil, the reserved whole peas, chopped parsley, and a dusting of red pepper flakes.
💡 Chef's Tips
For the smoothest texture, process the peas while they are still hot; cold peas don't emulsify as well. If using canned peas, rinse them thoroughly and simmer them with a pinch of baking soda for 10 minutes to soften them further. Don't skip the ice water; the temperature shock creates a 'whipped' airy texture that is restaurant-quality. To make it even smokier, you can add a drop of liquid smoke or use roasted garlic instead of raw cloves. Store in an airtight container for up to 5 days, but always bring to room temperature before serving for the best flavor profile.
🍽️ Serving Suggestions
Serve with warm, toasted cornbread wedges for a true Southern-fusion experience. Pair with crunchy crudités like radishes, celery hearts, and sliced bell peppers. Spread it thick on a turkey sandwich with pickled red onions and arugula. Serve alongside a chilled glass of dry Rosé or a crisp, hoppy Pale Ale. Use as a base for a 'Southern Mezze' platter with pimento cheese and pickled okra.