Black-Eyed Pea 'Hummus' with Pepper Vinegar Oil
A bean dip with Southern heat and lemon lift.
Timing: 12 mins
Black-Eyed Pea 'Hummus' with Pepper Vinegar Oil
A bean dip with Southern heat and lemon lift.
Timing: 12 mins
Key move
Blend the black-eyed peas until completely smooth, as any remaining texture will detract from the hummus-like consistency.
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The Setup
- Blender
- Cutting Board
- Chef's Knife
- Whisk
The Mise en Place
5 of 8Your prep station before cooking begins
The Aromatics (0/1)
The Pantry (0/2)
Other (0/2)
My hummus feels a little grainy, not as smooth as I expected.
Ah, I see. That usually means our black-eyed peas needed just a little more time in the blender. Don't worry, you can still fix it. Pop it back in and let it run a bit longer. If i…
My pepper vinegar oil looks thin, almost watery.
That happens sometimes if the oil wasn't quite warm enough, or the vinegar went in a bit too fast.
Chef's Notes
For smoother hummus, soak dried peas overnight before blending. This softens them significantly.
Serve with warm pita bread, crunchy crudités like carrots and celery, or on toast.
Hummus can be made up to 3 days ahead. Store in an airtight container in the fridge.
The Method
BLEND
Process peas, garlic, tahini (¼ cups), lemon, oil, salt until smooth.
The mixture is completely smooth and has a hummus-like consistency.
BLOOM OIL
Warm oil with paprika. Whisk in vinegar.
Burn risk: Spices scorch fast. Keep heat moderate and stir; once fragrant, add liquid or aromatics.
The oil and paprika mixture is fragrant and the vinegar is fully incorporated.
SERVE
Plate dip. Create swirls. Pour oil pool in center.
The hummus is plated with decorative swirls and a central pool of pepper vinegar oil.
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