Good Luck Black-Eyed Pea Hummus ~ Recipe ReDux
Every New Years, my mom reminds me that we’re supposed to eat black-eyed peas and wear yellow underwear for good luck. For whatever reason, I always buy black-eyed peas but have yet to eat them for New Year’s Eve – instead they sit in my freezer for the year. Perhaps my black-eyed pea luck is channeled through my freezer… who knows. (Do you like how I skipped over the yellow underwear part?)
Since this month’s Recipe ReDux theme is a recipe to get your year started with a little luck, it is time to dive into the black-eyed peas. This year, they WILL be on the menu (but I may buy an extra bag to keep in the freezer if I’m feeling a little superstitious). This recipe is inspired by Tuscan White Bean dip and hummus which becomes the perfect party appetizer to whip a little luck into. With fresh rosemary to brighten up the flavor, this dish will be a hit! Serve with sliced vegetables for a flavorful, fiber-filled party appetizer.
Lucky Black-Eyed Pea Hummus
Makes approximately 2 cups
16 oz. black-eyed peas, frozen
2 cloves elephant garlic
1 sprig of fresh rosemary (removed from stem), divided
¼ cup olive oil, plus more for garnish
1 tsp. fresh lemon zest
Juice of ½ lemon
Sea salt, to taste
Fresh ground black pepper, to taste
¼ cup water, as needed
Dash of chili powder to garnish (optional)
Cook black-eyed peas according to the directions on the package and add garlic and ½ sprig of fresh rosemary to cooking water. Drain black-eyed peas well and combine with olive oil, lemon zest, lemon juice, ½ sprig of finely chopped rosemary, salt and pepper in a food processor. Blend until smooth, adding water as needed. Transfer to serving bowl and garnish with a dash of chili powder and drizzle of olive oil. Serve warm or refrigerate and serve cold. Serve with sliced vegetables.
Cheers to good luck in 2014!
Wishing you all a very happy and healthy New Year! See what the other ReDuxers serve to ring in the New Year by clicking the link below.