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
- 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
- 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.
- This recipe comes to us from Edible Columbia.