You don't have to have chickpeas to make a delicious hummus. The truth is mostly any dried bean or legume when blended with enough oil will come together into a hummus-like dip, but this black-eyed pea hummus created by Omar Tate and Cybille St.Aude-Tate, chef-owners of Honeysuckle Provisions in Philadelphia, tastes unlike any hummus you've tried. The black-eyed peas, a spoonful of red miso, plus a tangy extra helping of pickled peas gives this hummus an earthy flavor and a hint of tangy umami.
Black-Eyed Pea Hummus Ingredients
- Dried Black-Eyed Peas: Make sure to rinse the dried peas before you simmer them for 2 minutes. Let them stand for 1 hour or skip the quick simmer and let the peas stand in water in a pan overnight. Though the peas will cook thoroughly without soaking your gut will thank you for taking the extra step. Soaking dried legumes before cooking helps to reduce the amount of gas you may experience after eating them. If you prefer to skip starting with dried peas, one pound of black-eyed peas yields 7 cups of cooked peas. One 15-oz. can of peas will yield about 11/2 to 1 3/4 cup peas.
- Herb and Garlic Sachet: Make a sachet out of cheesecloth to hold the dried herbs, bay leaf, and garlic cloves. It's like making a tea bag that allows the herbs and aromatics flavor the cooking water and the peas as they cook.
- Red Miso: Miso is made by fermenting soybeans with salt and koji ( a mold spore, Aspergillus oryzae). The mold is inoculated into a grain like rice or barley that is then fermented with the soybeans. Red miso is made with a higher proportion of soybeans to grain and is fermented longer giving it a deep amber color and stronger umami flavor.
Ingredients
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1 lb dried black eyed peas (2 1/2 cups)
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2 tsp dried thyme
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1 bay leaf
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4 garlic cloves, lightly smashed
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1 garlic bulb
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2 tsp olive oil
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1/2 cup olive oil
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1/3 cup red miso
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1/4 cup lemon juice
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Salt and freshly ground black pepper
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Pickled Black-Eyed Peas (optional)
Directions
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Rinse black-eyed peas. In a large saucepan combine black-eyed peas and 6 cups water. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or place beans in water in pan; cover and let soak in a cool place overnight.) Drain and rinse black-eyed peas.
Test Kitchen Tip: If you don't plan to make the Pickled Black-Eyed Peas for garnish, soak and cook only 12 oz. dried black-eyed peas.
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Place thyme, bay leaf, and 4 cloves smashed garlic on a 5-inch square of double-layer 100%-cotton cheesecloth. Gather up edges and tie into a sachet (little pouch) with kitchen string.
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In a large saucepan combine soaked peas and herb and garlic sachet. Add enough water to cover peas (6 cups). Bring to boiling; reduce heat. Simmer, covered, until peas are very tender, 45 minutes to 1 hour.
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While peas are cooking, roast garlic bulb. Preheat oven to 375°F. Cut off the pointed top portion of bulb, leaving bulb intact but exposing individual cloves. Brush sides and top with the 2 tsp. olive oil. Wrap in foil. Bake until cloves are soft when pressed, 45 minutes to 1 hour. When cool enough to handle, squeeze roasted garlic from skins; discard skins.
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When peas are cooked, drain excess liquid and discard herb and garlic sachet. Reserve 1/4 of the cooked black-eyed peas (1 3/4 cups) for Pickled Black-Eyed Peas (if using) or another use. In the bowl of a food processor combine drained peas, the 1/2 cup olive oil, the miso, roasted garlic, lemon juice, and 1/4 cup water. Cover; process until mixture is very smooth, 2 to 3 minutes. Season to taste with salt and pepper. Serve immediately or cover surface with olive oil and place plastic wrap directly on the surface of the hummus to prevent a skin from forming. Chill up to 3 days. Serve garnished with Pickled Black-Eyed Peas.
Pickled Black-Eyed Peas
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Combine 3/4 cup apple cider vinegar, 1 chopped shallot, 1 tsp. sugar, and 1/4 tsp. salt, stirring until sugar is dissolved. Stir in 1 3/4 cups cooked black-eyed peas. Cover; let stand at room temperature 1 1/2 hours or chill up to 3 days, stirring occasionally. Drain before using. Store in an airtight container in the refrigerator up to 5 days.
Nutrition Facts (per serving)
| 157 | Calories |
| 7g | Fat |
| 17g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 18 | |
| Calories 156.6 | |
| % Daily Value * | |
| Total Fat 7.1g | 9% |
| Saturated Fat 1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 209.8mg | 9% |
| Total Carbohydrate 17.5g | 6% |
| Dietary Fiber 3.1g | 11% |
| Total Sugars 2.1g | |
| Protein 6.8g | 14% |
| Vitamin D 0mcg | 0% |
| Vitamin C 1.7mg | 2% |
| Calcium 37.9mg | 3% |
| Iron 2.5mg | 14% |
| Potassium 305.3mg | 6% |
| Fatty acids, total trans 0g | |
| Vitamin D 0IU | |
| Alanine 0.3g | |
| Arginine 0.5g | |
| Ash 1.6g | |
| Aspartic acid 0.8g | |
| Caffeine 0mg | |
| Carotene, alpha 0mcg | |
| Choline, total 28.3mg | |
| Copper, Cu 0.2mg | |
| Cystine 0.1g | |
| Energy 655.3kJ | |
| Fluoride, F 0mcg | |
| Folate, total 161.2mcg | |
| Glutamic acid 1.2g | |
| Glycine 0.3g | |
| Histidine 0.2g | |
| Isoleucine 0.3g | |
| Leucine 0.5g | |
| Lysine 0.4g | |
| Methionine 0.1g | |
| Magnesium, Mg 49.9mg | |
| Manganese, Mn 0.5mg | |
| Niacin 0.6mg | |
| Phosphorus, P 119mg | |
| Pantothenic acid 0.4mg | |
| Phenylalanine 0.4g | |
| Phytosterols 14.6mg | |
| Proline 0.3g | |
| Retinol 0mcg | |
| Selenium, Se 3mcg | |
| Serine 0.3g | |
| Theobromine 0mg | |
| Threonine 0.3g | |
| Vitamin E (alpha-tocopherol) 1.1mg | |
| Tryptophan 0.1g | |
| Tyrosine 0.2g | |
| Valine 0.3g | |
| Vitamin A, IU 24.2IU | |
| Vitamin A, RAE 1.3mcg | |
| Vitamin B-12 0mcg | |
| Vitamin B-6 0.1mg | |
| Vitamin K (phylloquinone) 9mcg | |
| Water 9.7g | |
| Zinc, Zn 1mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
