Black eyed peas are a New Year’s tradition rooted in Southern traditions.
They are eaten for good luck in the new year, and it’s not entirely clear why. Some say it’s because, when cooked, black eyed peas swell, which symbolize abundance. Others say that that the combination of black eyed peas and greens symbolize currency.
But here’s an interesting twist on the ol’ bean — Black Eyed Pea Hummus, from Cooking Light magazine.
Black-Eyed Pea Hummus
- 3 garlic cloves, peeled
- 1/2 cup fresh lemon juice (about 2 lemons)
- 1/3 cup tahini (sesame-seed paste)
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 (15.8-ounce) cans black-eyed peas, drained
- 14 (6-inch) pitas, quartered
- Fresh chives (optional)
Drop garlic through chute of food processor with processor on; process 3 seconds or until garlic is minced. Add lemon juice and next 5 ingredients (lemon juice through peas); process until smooth, scraping sides of bowl occasionally. Serve with pita wedges. Garnish with fresh chives, if desired.
Makes 1/2 cups (serving size: 2 tablespoons dip and 2 pita wedges)
Calories: 121 (15% from fat); Fat: 2g; Protein: 4.7g; Carbohydrate: 21.2g; Fiber: 1.3g; no cholesterol; Sodium: 263mg.