Go Back
pea hummus
Print Recipe
5 from 1 vote

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.
Prep Time15 mins
Cook Time2 hrs
Course: Side Dish
Cuisine: American
Keyword: hummus, peas, whippoorwill peas
Servings: 6
Calories:
Author: Edible Communities

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.