Black Eyed Pea Dip

Every New Year’s Day it’s a tradition in our house to eat black eyed peas for good luck. I’ve done it every New Year’s Day since I can remember, and Charlie started it once we got married. The problem is Charlie HATES black eyed peas, so I’m only able to convince him to eat one.

Black Eyed Pea Dip

I was looking for some ways to make them more palatable for him, and I came across the idea to make hummus. He likes hummus, and they no longer look or taste like black eyed peas, so I figured I’d give it a shot. I found three different recipes I wanted to try, so I sort of combined bits and pieces from all three. After I finished I realized I’d accidentally left out the cilantro and tahini, but I really liked the way it tasted (bonus: so did Charlie), so I figured I’d keep it as is! Since it doesn’t have chickpeas or tahini I guess this would be considered more of a spread or dip, but it still tasted fantastic with both naan and falafel.

Black Eyed Pea Dip

Adapted from: Grits and Pinecones, Shockingly Delicious, and Kitchen Treaty

Ingredients

1 can black eyed peas, drained and rinsed

2 cloves garlic, minced

1 large shallot, minced

1 T diced jalapeños, fresh or jarred

1/4 t sea salt

1/8 t cumin

1/8 t paprika

2 T olive oil

Juice from 1/2 large lemon

Directions

Mince shallot, garlic, and jalapeño. Sauté in skillet with a touch of olive oil over low/medium heat until soft.

Combine all ingredients together in food processor until smooth. Add additional salt and lemon juice to taste, and additional olive oil as necessary to make it the consistency you prefer.