Black Eyed Pea Hummus
Black Eyed Pea Hummus ~ simple, healthy, creamy black eyed pea hummus topped with a dollop of tomato chow chow relish. Eating black eyed peas New Year’s Day is said to bring luck all year.
My daughters took me to a new downtown restaurant, Savannah Blue for Mother’s Day. It was a fun girls’ day with some really delicious food. The menu is contemporary soul food, inspired by the deep south with dishes like Braised Ox Tail with a Wisconsin Cheddar Risotto and a Black Eyed Pea Hummus appetizer we devoured.
I recreated a simplified version of the hummus you can make at home as an appetizer or even a light lunch, but I’ll be making it again on New Year’s day when it’s said that eating black eyed peas that day brings prosperity in the new year!
But back to the Black Eyed Pea Hummus, via Route Simple and a twist on the classic hummus.
It’s topped with a dollop of tomato chow-chow or relish that’s also whipped up in the food processor or blender and the result is a really good appetizer you can eat with crackers, veggies or even toasted pita.
The herbs in my garden were the inspiration for the chow-chow so even though you’re starting with canned beans you’re adding bright, fresh flavors that come together really well.
Black Eyed Pea Hummus Ingredients:
- 15.5 ounce can of black-eyed peas
- Pinch of coarse sea salt
- A couple of cracks of fresh-cracked black pepper
- 1 garlic clove, grated
- 2 sprigs of dill
- 2 tablespoons of lemon juice
- 2-3 tablespoons of olive oil
Drain the liquid from the black eyed peas and empty them into your food processor. Add the salt, pepper, dill, lemon juice and grated garlic.
Pulse it a few times, stir, then add up to 3 tablespoons of olive oil, one tablespoon at a time, blending between each until you have a smooth consistency. Taste it and adjust salt and pepper as you like.
Tomato Relish/Chow-Chow Ingredients:
- ½ cup of grape tomatoes cut in half
- 1 tablespoon of champagne vinegar (if you don’t have it, white vinegar is fine)
- 1 teaspoon of olive oil
- 1 teaspoon of fresh thyme (removed from the stem and stem discarded)
- 5-6 fresh basil leaves
- Sea salt
- Fresh-cracked black pepper
Wash the food processor after making the hummus then add halved tomatoes, vinegar, olive oil, thyme and basil. Pulse a couple of times, then blend until you have what looks like a lightly chunky salsa then add a pinch of salt and pepper to taste.
With or without the chow-chow/relish, this Black Eyed Pea Hummus is a really good appetizer but the chow-chow/relish elevates it. Light on calories, plenty of protein and fiber too ~ best of all, it’s delicious and if that’s not enough, eaten on New Year’s Day, it’s said to bring a year’s worth of luck.
- 15.5 ounce can black-eyed peas
- pinch coarse sea salt
- 2-3 cracks fresh cracked black pepper
- 1 clove garlic grated
- 2 sprigs dill
- 2 tablespoons lemon juice
- 2-3 tablespoons olive oil
- 1/2 cup grape tomatoes
- 1 tablespoon white vinegar
- 1 teaspoon olive oil
- 5-6 fresh basil leaves
- sea salt and pepper to taste
Drain the liquid from the black eyed peas and empty the peas into your food processor.
Add the salt, pepper, dill, lemon juice and grated garlic and pulse several times.
Stir then drizzle in up to 3 tablespoons of olive oil, one tablespoon at a time, blending between each until you have a smooth consistency.
Taste it and adjust salt and pepper as necessary.
Cut the grape tomatoes in half and add to a clean food processor (washed after the hummus).
Add the vinegar, olive oil, thyme and basil. Pulse a couple of times, then blend until you have what looks like a lightly chunky salsa. Add a pinch of salt and pepper to taste.