Chef Carla Hall's Black-Eyed Pea Hummus Recipe
- 1 (15-ounce) can black-eyed peas, drained and rinsed
- 2 tablespoons tahini
- ¼ teaspoon chile flakes
- 1 small garlic clove, grated on a microplane
- 1 teaspoon apple cider vinegar
- Kosher salt
- ½ cup plus 2 tablespoons extra-virgin olive oil
- Crudités, for serving
Pulse the peas in a food processor until finely ground. Add 2 tablespoons water and pulse until very smooth. If needed, add another tablespoon water to get the beans very smooth.
Add the tahini, chile flakes, garlic, vinegar, and ½ teaspoon salt and process until incorporated. With the machine running, add the oil in a steady stream. Season to taste with salt.
The hummus can be served immediately or refrigerated for up to 1 week. Let it come to room temperature before serving with crudités.
Reprinted from Carla Hall's Soul Food: Everyday and Celebration. Copyright © 2018 by Carla Hall. Photographs copyright © 2018 by Gabriele Stabile. Published by Harper Wave, an imprint of HarperCollins Publishers, LLC.