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.
What are whippoorwill peas?"In a report published in 1912 by the United States Department of Agriculture, Whippoorwill (also known as "Shinney Pea") was in the top 5 most popular and most widely grown southern peas in the United States. Since the 1990s, Whipporwill has seen a revival, and was nominated by the Slow Food Ark of Taste Committee for the US South as an endangered and culturally important variety." -- True Love Seeds.
Prep Time: 15 minutes
Cook Time: 2 hours
Servings: 6
Ingredients
- 2 cups dried whippoorwill peas, Sea Island Red peas or cow peas
- 4 medium garlic cloves
- 1/4 cup olive oil
- 1/4 cup tahini
- 1 lemon, juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
black and white benne seeds
- carrots
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 chef Jessica Shillato of the Spotted Salamander, via Edible Columbia.
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