Indulge in the rich flavors of Southern comfort with this Black Eyed Pea Hummus recipe. Combining the earthiness of Rancho Gordo Black Eyed Peas with the aromatic depth of roasted garlic, this hummus is a delightful twist on the classic Middle Eastern dip. Infused with the distinct flavors of Saica Sicilian Extra Virgin Olive Oil, Cattleman’s Grill Blackening Seasoning, and Noble Saltworks Hickory Smoked Salt, each bite is a harmonious blend of savory and smoky notes. Topped with the fiery kick of Colonial Chile Crunch, this hummus is perfect for a gathering or as a unique addition to your appetizer spread. Get ready to elevate your snack game with this Southern-inspired hummus that brings together the warmth of home-cooked black eyed peas and the zestiness of Mediterranean flavors.
Black Eyed Pea Hummus
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Dive into the heartwarming fusion of Southern and Mediterranean cuisines with our Black Eyed Pea Hummus. Tender black eyed peas, roasted garlic, and shallots are cooked to perfection in a Yoder Smokers Pellet Grill, infusing them with smoky goodness. Blended with tahini, Saica Sicilian Extra Virgin Olive Oil, and a blend of spices, this hummus is a silky-smooth delight. Topped with the fiery kick of Colonial Chile Crunch, it's an irresistible dip for any occasion. Serve it alongside your favorite dippables and savor the unique marriage of Southern charm and international flair.
2 1/2 cups (1 lb) Black Eyed Peas
- 1 shallot, halved, peeled
- 1 head garlic, split horizontally
- 6 cups unsalted chicken stock
- 1 3/4 cup tahini
- 10 tbsp Saica Sicilian Extra Virgin Olive Oil
- 3/4 cup lemon juice
1 tbsp Cattleman’s Grill Blackening Seasoning
1 tsp Noble Saltworks Hickory Smoked Flaked Finishing Salt
Colonial Chile Crunch, for topping
- Rinse the black eyed peas, then place in a two quart container and cover with water. Let soak at room temperature in the refrigerator.
- Preheat your Yoder Smokers YS480s Pellet Grill to 400ºF, set up for direct grilling with the diffuser door removed.
- Combine the black eyed peas, split shallot, head of garlic and chicken stock in a Lodge 12” Cast Iron skillet. Cover with a lid. Place over the direct flame, inside the grill. Cook until the black eyed peas are tender and easily mashed, about 60-90 minutes.
- Strain the black eyed peas. Save the cooking liquid. Squeeze the garlic cloves out of their paper husks. Discard the paper husks and place the black eyed peas, shallot and garlic in blender (you may need to do this in two batches, depending on the strength of your blender).
- Add the tahini, extra virgin olive oil, lemon juice and seasonings to the blender. Blend until very smooth, thinning the hummus with the reserved braising liquid that you strained from the skillet.
- Serve topped with Chile Crunch and your favorite items for dipping.
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Unlocking Southern Flavor: The Story of Pot Likker
The History of Pot Likker
Pot likker, a hidden gem in Southern cuisine, has a history deeply rooted in resourcefulness and the spirit of making the most out of available ingredients. Originating from the creativity of enslaved cooks, pot likker has evolved into a cherished liquid that captures the essence of Southern culture and culinary traditions.
The Legacy of Pot Likker
Faced with limited resources, Southern cooks devised a way to extract the maximum flavor and nutrition from greens and beans. The concentrated liquid left behind after boiling these ingredients became known as pot likker, a versatile and flavorful elixir that has endured through generations.
A Building Block
Like a protein stock, pot likker serves as a foundational element in Southern kitchens. Its complex layers of flavors make it a perfect base for a variety of dishes, ranging from hearty soups and gravies to delectable dressings. Alternatively, enjoy pot likker in its purest form by dipping corn pone or cornbread into this liquid gold.
How to Craft Pot Likker at Home
Creating pot likker is a simple yet rewarding process. Begin with greens, typically collards, or beans and season them to your liking. Simmer the ingredients until tender, allowing the flavors to meld. Once ready, strain the liquid, or likker, from the greens and beans, and voila – you have a versatile elixir ready to add flavor to other dishes.
- Serving Size
- 1/4 cup
- per serving
- 46 grams
- Saturated Fat
- 7 grams
- 20 milligrams
- 1749 milligrams
- 6.3 grams
- 1.9 grams
- .3 grams
- 8.9 grams