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.
- 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
- 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.