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Trio of Black-Eyed Peas CARLA HALL

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One tasty app!

ingredients
BLACK-EYED PEA HUMMUS:
1 15- ounce can black-eyed peas (drained, rinsed)
2 tablespoons tahini
1/4 teaspoon chili flakes
1 small garlic clove (peeled, grated)
1 teaspoon apple cider vinegar
Kosher salt (to taste)
1/2 cup olive oil (plus 2 tablespoons)
BLACK-EYED PEA SALAD:
1 15- ounce can black-eyed peas (drained, rinsed)
1/2 English cucumber (1/4-inch dice)
1/2 small white onion (peeled, finely chopped)
2 plum tomatoes (cored, 1/4-inch dice)
1 clove garlic (peeled, minced)
1 sprig fresh thyme (leaves only)
1/2 teaspoon chili flakes
1/2 cup chives (finely chopped)
1/2 teaspoon Kosher salt
HOT SAUCE VINAIGRETTE:
1/4 cup hot sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons yellow mustard
1 clove garlic (peeled, minced)
1/2 cup canola oil
Kosher salt and freshly ground black pepper (to taste)
CRISPY BLACK-EYED PEAS WITH HARISSA SPICE:
6 tablespoons extra-virgin olive oil
2 15- ounce cans black-eyed peas (drained, patted very dry)
3 teaspoons harissa spice
Kosher salt (to taste)
2 teaspoons lime zest (freshly grated)

directions
For the Black-Eyed Pea Hummus: In the bowl of a food processor fitted with a blade attachment, add the black-eyed peas and pulse until finely ground. Add 2 tablespoons of water and pulse until very smooth. If needed, add more water, one tablespoon at a time to ensure beans are very smooth.
Add the tahini, chili flakes, garlic, vinegar, and a 1/2 teaspoon of salt, processing until incorporated.
Remove to bowl and allow to come to room temperature. Spread the hummus in the bottom of a large serving bowl.
For the Black-Eyed Pea Salad: In a large bowl, toss together the black-eyed peas, cucumbers, onions, tomatoes, garlic, thyme, chili flakes, chives and salt. Set aside.
For the Hot Sauce Vinaigrette: To a large mason jar, add hot sauce, apple cider vinegar, honey, yellow mustard, garlic, canola oil and salt and pepper to taste. Cover with a lid and shake vigorously until combined.
Add a 1/2 cup of vinaigrette to the black-eyed pea salad mixture and toss to combine. Add more hot sauce vinaigrette if desired and season to taste with salt and pepper.
Remove dressed salad to the serving bowl, topping the hummus.
For the Crispy Black-Eyed Peas with Harissa Spice: In a large saute pan over medium-high heat, warm the olive oil. Working in two batches, add the black-eyed peas and saute, stirring frequently, until golden and crispy, about 15-20 minutes. Using a slotted spoon, transfer black-eyed peas to a paper towel-lined plate to drain briefly. Repeat with remaining black-eyed peas.
Remove drained black-eyed peas to a medium bowl. Sprinkle with harissa and toss to coat. Season with salt to taste. Toss with lime zest. Scatter the crispy black-eyed peas over the salad and serve.
Tip: Substitute your favorite bean for the black-eyed peas to try a new spin on this delicious dish!

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