Spicy Harissa Black-Eyed Pea Hummus is a creamy, flavorful dip that makes a wonderful, seasonal alternative to chickpea hummus. Black-eyed peas are thought to bestow luck and prosperity to those who eat them on New Year’s Eve. In the American South, where black-eyed peas have been cultivated as early as the 17th century, they’re often eaten with pork and greens, and at this time of year you’ll see many recipes for Hoppin’ John.
The creamy texture of black-eyed peas makes them especially great for hummus, but what makes this recipe stand out is the addition of smoked paprika and harissa paste. Harissa is a North African hot chili pepper paste, usually made with a variety of peppers as well as garlic, coriander, caraway, and oil. It adds spiciness and flavor to food, and it can sometimes be found in the form of a ground spice powder.
3 cups cooked black eyed peas (1 heaping cup dry beans, or 2 cans, rinsed and drained)
½ cup cooking liquid (if you boil the beans from scratch) or water
1 clove garlic, crushed
3 tablespoons tahini
¾ teaspoon salt (or to taste)
½ teaspoon smoked paprika (substitute sweet paprika)
3 tablespoons freshly squeezed lemon juice
1 tablespoon Harissa paste (add more or less to taste) or 1 teaspoon harissa powder
Chopped parsley, extra harissa paste, and extra paprika, for garnish
To prepare beans from scratch: Sort through the beans and place them in a large bowl overnight with enough water to cover them by 3-4 inches.
The following day, rinse them and add them to a medium sized cooking pot with enough water to cover them by at least 2 inches, as well as 2 bay leaves (if you have them).
Bring to a boil and reduce to a simmer. Cover and simmer for 30-45 minutes, or until the beans are tender but retain their shape.
Drain them, reserving a half cup of the cooking liquid to make the hummus.
To prepare the hummus, place all ingredients except for the garnishes in a food processor fitted with the S blade.
Process till smooth, scraping down the sides of the bowl a few times to make sure everything blends easily.
Add a few extra tablespoons water if you like a thinner hummus (keeping in mind that it will thicken up in the fridge)
Serve, with garnishes.