Inspired by Michael W. Twitty’s transformative book The Cooking Gene: A Journey Through African-American Culinary History in the Old South, this hummus is a nod to my continued journey of racism awareness. History moved the somewhat lowly black-eyed pea from a humble mainstay, or animal feed, to a symbol of good luck on New Year’s, due to its use as a celebratory food on the anniversary of Emancipation. There are many versions of how to ensure luck from this highly nutritious pea (technically a bean).  

I realize while working on recipes, that making what you have at hand has been the base for almost all recipes until the 20^th century.  Granted, some people had far more at hand than others.  However, not able to quickly source a fragile or rare ingredient changes the parameters of what we can create.  So, creating from what is on hand is critical to how I cook. 

Due to the pandemic, most of us will be home this year for New Year’s.  Make a batch of hummus, and take some some to your family members and friends.  Perhaps if we share lots of black-eyed peas this year, we will also share in the realized good fortune of 2021.  

Ingredients:

3 garlic cloves

500ml black-eyed peas, drained and rinsed 

(two 540 ml tins, or from 450 grams dried – cooking method)

6 T olive oil

3 T prepared tahini

1 lemon (use 3 T juice and 2 t lemon zest – reserve remainders for another use)

1 ½ t pimentón (smoked Spanish paprika)

1 t kosher salt

½ t black pepper

¼ t dried chilies

Directions:

In a processor:

Pulse garlic until finely chopped.

Add in the black-eyed peas, olive oil, tahini, lemon juice & zest, pimentón, salt, pepper, and dried chilies.

Continue processing until smooth.  

To serve: spoon into a small serving dish, and drizzle with olive oil, and scatter with some lemon zest and a pinch or two of pimentón.  Serve with plain crackers or crudités.  

Hummus is also great as a sandwich spread, or on toast.

Refrigerate remainder in a closed container in the fridge for up to 10 days.

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