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Black-Eyed Pea Hummus

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BY The Editors

PUBLISHED August 8, 2022

Black-eyed peas are a strong link between the two Diaspora cuisines, probably meeting in the Nile River Valley and the Fertile Crescent. Originally from ancient West Africa, black-eyed peas are a significant part of the cuisine of the Levant to this day, moving with African people throughout the region. Hummus, emblematic and beloved by many cultures in the Levant—is a dish that relies on the staple legume of the Arab farmer and ancient biblical standby, the chickpea. Here the black-eyed pea, loaded with mystical symbolism and its own honored place in West and Central Africa, replaces the chickpea. – Michael Twitty

 

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Black-Eyed Pea Hummus

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Makes 4 to 6 servings 1x

Units Scale

Ingredients

  • 1 15–ounce can black-eyed peas, rinsed and drained
  • 1/4 cup extra virgin olive oil
  • 1/3 cup tahini
  • 1/2 cup fresh lemon juice
  • 1 1/2 teaspoons kosher salt
  • 4 garlic cloves, chopped
  • 1 teaspoon sweet or smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 teaspoon brown or turbinado sugar
  • 1 teaspoon hot sauce
  • 2 teaspoons minced parsley, for garnish

Instructions

Throw everything but the parsley into a food processor and blend until smooth. Taste and add more spice, hot sauce, or whatever you think it needs. To serve, sprinkle parsley and drizzle olive oil on the top.

— Recipe from Koshersoul: The Faith and Food Journey of an African American Jew

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