Kaye Harris’ Black Eyed Pea Hummus

Kaye Harris is a Facebook Friend. Kay is one of those people that I genuinely consider a friend, even though we live far from each other and haven’t yet met face-to-face. If you look her up, you’ll see her short self-description as ‘Leftist, Feminist Patriot, Graduate of Satan’s Reform School, Advanced Degree in Verbosity from STFU.’ That’s probably in a nutshell why I dig her so much.

I know that she’s smart, funny, deeply caring, widely talented, a great cook, and a wonderful friend, mother, and grandmother. She’s from the Gulf Coast – grew up in Mobile and lives in Biloxi. She’s the epitome of why M and I love the south so much – that sleepy, hot, muggy air that encourages, nay, demands that you to settle the fuck down. The amazing people who invite you to swipe an ice cold beer bottle across your forehead, put your feet up on the porch rail, and set a spell – supper’ll be along…

Kaye and I have shared affinities across a bunch of things, but cooking great food may well be foremost among them. When January 1st rolls around, I know she’ll be making something with black eyed peas, as will I. It also comes as no surprise that she’s got great recipes for stuff other than field peas with ham hock and collard greens. If you truly dig black eyed peas, you’ll have options in your quiver – because anything so good deserves to be celebrated in a bunch of ways.

Here is Kaye’s Black Eyed Pea Hummus, which she promises is fabulous. She’d be right about that. Y’all enjoy, and come see me now, hear?

Kaye Harris’ Black Eyed Pea Hummus

2 1/2 Cups cooked Black Eyed Peas

1/4 Cup Extra Virgin Olive Oil

3 Tablespoons Tahini

2 cloves fresh Garlic

2 Tablespoons fresh Lemon Juice

1 teaspoon Smoked Paprika

3/4 teaspoon Kosher Salt

1/2 teaspoon Black Pepper

For Topping –

More EVOO, Paprika, Red Pepper Flakes, Maldon Sea Salt (or any swanky finishing salt you dig), Fresh ground Black Pepper

Drain black eyed peas well.

End trim, smash, and peel garlic.

In a food processor, add the garlic and pulse until minced.

Add BEPs, tahini, lemon juice, smoked paprika, salt and pepper – pulse until all ingredients are well integrated, and forming a thick paste.

Turn processor on and add the olive oil in a slow drizzle, until you’ve attained a smooth, creamy consistency.

Transfer to a serving bowl, and top with more EVOO, paprika, red pepper flakes, finishing salt, and fresh ground black pepper.

Devour with abandon.

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

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