Hummus was made for road trip snacking; it doesn’t need much refrigeration (if any, really) and it tastes delicious at room temperature. Typically made with chickpeas, this hummus gets a little South Carolina flair from dried whippoorwill peas; use any dried peas you have on hand for an equally delicious dip. Serve this with your favorite fresh veggies or bread for dipping.
Whippoorwill Pea Hummus
Hummus was made for road trip snacking; it doesn’t need much refrigeration (if any, really) and it tastes delicious at room temperature. Typically made with chickpeas, this hummus gets a little South Carolina flair from dried whippoorwill peas; use any dried peas you have on hand for an equally delicious dip. Serve this with your favorite fresh veggies or bread for dipping.
Servings 4 to 6
Ingredients
- 2 cups dried whippoorwill peas Sea Island Red peas or cow peas can be substituted
- 4 medium garlic cloves
- ¼ cup olive oil plus additional for garnish
- ¼ cup tahini
- Juice from 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon cayenne pepper
- ½ teaspoon cumin
- Black and white benne seeds to garnish
- Rainbow carrots to serve
Instructions
- In a medium saucepan, simmer peas in 6 cups boiling salted water until tender, 1 hour and 30 minutes to 2 hours. Drain, and let cool.
- In same saucepan, heat olive oil and garlic over medium-low heat. Cook, stirring occasionally, until garlic is tender, about 15 minutes. Do not let garlic brown; reduce heat if needed.
- Add cooked peas, garlic and oil, tahini, lemon juice, salt, cayenne pepper and cumin to a blender; blend until smooth. Transfer hummus to a small bowl; drizzle with olive oil and garnish with benne seeds. Serve with carrots.
Notes
- This recipe comes to us from Edible Columbia.
