Are you entertaining guests this new year’s eve or new year’s day? Looking for something different yet traditional? I found a great recipe that satisfies the need to stick to tradition (greens, black eye peas, pork, and sweet potatoes are considered good luck foods here in the south) yet isn’t the usual fare: black eye pea hummus. Sounds odd, but it’s delicious.
Black eye Pea Hummus
Ingredients:
- 4 sprigs fresh cilantro
- 4 sprigs fresh parsley
- 1 small sweet onion, quartered
- ½ cup chopped celery
- ½ cup roasted red pepper
- ¼ cup tahini
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
- zest of one lemon
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon low-sodium soy sauce
- 3 cups cooked and drained blackeye peas (or you can use 2 small cans, rinsed and drained)
- pepper to taste
Directions:
In a food processor (I use the Vita-mix), coarsely chop the cilantro, parsley, and onion. Add all remaining ingredients and blend (5-6 on the Vita-mix) until smooth. Serve hummus with fresh vegetables for dipping, spread on endive leaves, and/or toasted pita bread wedges.
How’s that for fusion cooking? The southern U.S. meets the Middle East! This is a healthful appetizer full of fiber and flavor (Those living in the southwest can substitute Anasazi beans for black eye peas for a different fusion hummus).
Happy new year!
Cheryl
HASTY TASTY MEALS BLOG 