Black-eyed Pea Hummus
You can find this hummus in my fridge 24/7—it takes just five minutes to make. Once you’ve done it, you’ll forget about buying those pricey small containers at the store. Instead of chickpeas, I like subbing a classic Southern ingredient, black-eyed peas, which yields a hummus that is a bit darker in color and also nuttier in taste—both of which I find to be incredibly delicious.For the health-conscious among your guests, you can serve this alongside some cut up carrots, celery, peppers, cucumbers, and tomatoes. It’s also nice to indulge with whole-grain crackers or some warmed toasted pita bread, sliced into triangles for dipping.
Recipe Summary test
Use your food processor to process this dip until it’s both smooth and creamy, or simply pulse the mixture a few times to produce more of a chunky, rustic result. You can also prepare this in the traditional way using a mortar and pestle.
Southern Living: A Southern Gentleman's Kitchen