At the farmer’s market last weekend I picked up a bag of fresh black eyed peas. I’ve been exploring with them this week and have made some delicious meals out of such a small bag. However, I’m going on a road trip starting tomorrow morning so I needed to find a good way to use up the rest of those peas. My mind immediately went to road trip snacks…hummus…black eyed pea hummus?! Heck yes. I’ve had black bean hummus and I’m generally not a fan so I was a little skeptical of making it with the peas but it turned out delicious. Here’s what you’ll need to make about 16oz of this delicious Southern inspired hummus:
- 1.5 cups cooked black eye peas (save a bit of the leftover broth in case you like a thinner hummus)
- 1/4 cup roasted peanuts
- 1/2″ slice onion roasted
- 1 medium cayenne roasted
- 3 large garlic cloves roasted
- 1 medium red bell pepper roasted
- 1 medium tomato roasted
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp coriander
- 1/2 tbsp salt
- 1/2 tsp black pepper
- a dash of apple cider vinegar (maybe 1/4 teaspoon)
I roasted my veggies at 250 for about 2 and a half hours. Everything but the garlic, peanuts and spices was local grown so I can’t promise yours will be as good without fresh Arkansas tomatoes and bell peppers! Throw all of that good stuff in your food processor adding more vinegar or pea broth if you like a thinner hummus. You can also use a smaller cayenne pepper if you’re not into spice as this adds a bit of a kick.
I’ve put together some marinated tofu wraps using this stuff and plan on eating it with carrots and chips. Enjoy!