Black Eyed Pea Hummus with Pimiento Relish

For years, I have been searching for a great black eyed pea recipe for New Year's that's unique. Last week, in our travels to Fredericksburg, TX, we ate at Hill + Vine, a great new restaurant, where they had a black eyed pea hummus. I was so inspired, I decided to go home and give it my own spin! Creamy hummus with black eyed peas topped with juicy pimiento, fresh cilantro and crunchy pepitas makes for a perfect combo and delicious addition to your New Year's celebration! Bonus: it doubles as a great healthy option to keep snacking on in the week ahead! I hope it brings you and yours all the luck this coming year!

For the hummus:

• 1 can chickpeas, drained and rinsed

• 1/3 cup canned black eyed peas, drained

• 2 garlic cloves, minced

• 2 tablespoons extra virgin olive oil

• 1/4 cup reserved water (may need less)

• Salt

• Pepper

For the relish:

• 2 tablespoons jarred pimiento peppers, diced

• 1 tablespoon pepitas

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon sherry vinegar

• Pinch of salt

• Drizzle of olive oil (optional)

Directions:

1. Combine the first 4 hummus ingredients in a blender. Add 1/2 of your reserved water and blend (add more if needed depending on your desired consistency). Salt and pepper to taste and blend again. Add the hummus to a small bowl and smooth out the top. Set aside.

2. In a separate small bowl, combine the first 5 relish ingredients. Spoon the relish over the hummus in a ring formation and drizzle a bit of olive oil on top. Dip away!