The Atlanta Journal-Constitution
WISTERIA’S BLACK-EYED PEA HUMMUS
Chef-owner Jason Hill of Wisteria gives hummus a Southern twist by substituting black-eyed peas for chickpeas and pairing it with homegrown flavors. You can soak the peas overnight to shave off a little time, but it’s not necessary. 2 cups dried black-eyed peas, rinsed 6 cups water, plus more, as needed 1 tablespoon salt
Pinch of black pepper
1/2 cup tahini
1/2 cup extra-virgin olive oil, plus
more for drizzling
Juice of 2 to 3 lemons
1 tablespoon (4 or 5 cloves) minced
garlic
2 teaspoons kosher salt Pinch white pepper
Black sesame seeds and ground
pink peppercorns for garnish Sweet potato chips and pickled
vegetables for dipping
Place the black-eyed peas in a medium pot, cover with water, and season with salt and pepper. Bring to a boil for about 5 minutes, reduce to a gentle simmer, and cook until beans are very soft, an hour or so, adding more water as necessary to keep the peas covered.
Drain the peas, reserving the liquid. Transfer to a sheet pan, and let cool to room temperature. Transfer to a food processor along with the tahini, olive oil, lemon juice, garlic, kosher salt and white pepper. Pulse in spurts until smooth. If it’s too thick, thin with some of the reserved liquid (or water). Chill until ready to serve.
Scoop onto a serving plate, drizzle with more olive oil, and sprinkle with black sesame seeds and pink peppercorns. Serve with sweet potato chips and pickled vegetables, or crackers and crudites of your choice.
Makes 5 to 6 cups.
Per tablespoon, based on 5 cups: 35 calories (percent of calories from fat, 54), 1 gram protein, 3 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated fat), no cholesterol, 129 milligrams sodium.