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
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.
Servings 6
Calories
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.