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)
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)
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.
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!