As mentioned in my earlier post of the decadent black-eyed pea dip, black-eyed peas are a new New Year's tradition in our home. And, given the versatility and simplicity of the two black-eyed pea recipes I whipped up, I think we'll continue to ring in the New Year with one or both of these delicious dips. Where the decadent one was loaded with dairy, fat and gooiness, this one could not be more fresh tasting and healthy. I simply used my go-to "formula" for any bean-based dip I whip up: rinsed and drained beans + base (usually olive oil) + acid (usually lemon juice) + additional flavoring (frozen or fresh herbs, lemon zest, hot sauce, etc...).
Black-Eyed Pea-Cilantro Hummus
(makes about 1 1/2 cups)
15 oz. can of black-eyed peas, rinsed and drained
a few Tablespoons of olive oil*
juice of 1 lemon
3 cubes of frozen cilantro (+/- 1/2 cup fresh)**
2 cubes frozen garlic (+/- 2 cloves fresh)
handful of fresh herbs of your choice (optional)
water to thin the dip to desired consistency (optional)
Combine all ingredients in a food processor, using the blade attachment, and blend until blended and smooth. You may add a bit of water, if you would like, to thin the dip. I served this dip in cucumber cups, which made it a perfect, healthy contribution to our last-minute New Year's gathering. It would also be delicious served with whole wheat pita chips. Dip will store in an airtight container, in the fridge, for several days.
* I love using flavored olive oils, and happened to have an Olave Lemon one on hand, but you create the same infused effect by using your favorite regular olive oil and adding some fresh lemon zest before blending.
** I always have a few trays of frozen herbs and garlic in my freezer. It makes adding flavor super simple. Dorot is my favorite brand, and I find it locally at our Trader Joe's. Here's a store locator, so you can find them by you too. You're welcome!!
And, last but not least... to learn how to make cucumber cups, you may click here. Enjoy!