Many believe that eating black-eyed peas on New Year’s Day will bring prosperity and good luck in the coming year. Whether you’re a believer or not, this recipe for black-eyed pea hummus will be a good one to include in your repertoire.
Kyle Carpenter, a Baylor College of Medicine student with cooking experience, taught this recipe to other students in the CHEF course earlier this semester. He says this hummus can be made up to two days ahead.
- 1 head of garlic
- 5 tbsps. olive oil, divided
- Kosher salt, freshly ground pepper
- 1 15-oz. can black-eyed peas, rinsed
- 1 tbsps. fresh lemon juice
- Pinch of cayenne pepper
- 1 tbsps. chopped fresh chives
- 1 tbsps. fresh flat-leaf parsley
- Preheat oven to 425°.
- Rub off papery skins from outside of garlic and trim 1/2″ off top. Place on a sheet of foil, drizzle with 1 tbsp. oil, and season with salt and pepper.
- Wrap up in the foil, place on a baking sheet, and roast until tender, 30–35 minutes; let cool slightly.
- Squeeze garlic cloves into a food processor.
- Add black-eyed peas, lemon juice, and cayenne, and pulse until a coarse purée forms.
- With motor running, drizzle in remaining 4 tbsps. oil.
- Transfer purée to a medium bowl and mix in chives and parsley; season with salt and pepper.