BLACK EYED PEA DIP
This dip is a simple, modern way to enjoy black-eyed peas year-round—not just on New Year’s. It uses just a few ingredients: black- eyed peas, lemon juice, tahini (a sesame seed paste), garlic, olive oil, and seasoning. If you’re using canned black-eyed peas, you can reserve some of the liquid to adjust the consistency of the dip without adding extra oil. It’s a small trick that keeps the dip creamy while keeping the ingredient list simple.
If the recipe looks familiar, that’s because it’s very similar to hummus. Traditional hummus is made with chickpeas, while this version uses black-eyed peas instead. And since hummus is the Arabic word for chickpeas, I’m calling this exactly what it is: a black-eyed pea dip.
DIRECTIONS Add all ingredients to a food processor. Blend until smooth, adding reserved pea liquid as needed to reach your desired consistency. Serve with celery sticks, bell peppers, crackers, or pita.
INGREDIENTS 1 (15.5 oz) can black-eyed peas, drained (reserve liquid) 1 Tbsp tahini 2 cloves garlic, chopped Juice of ½ lemon 1 Tbsp olive oil ½ tsp salt-free Cajun seasoning (preferred)
A LITTLE HISTORY ON BLACK-EYED PEAS
Black-eyed peas originated in West Africa and were brought to the Americas by enslaved Africans during the trans-Atlantic slave trade. Despite unimaginable circumstances, these crops were grown, preserved, and woven into food traditions that continue today.
RECIPE, TEXT & PHOTO COURTESY OF BETTINA APPLEWHITE
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