If you followed tradition and enjoyed the obligatory collard greens and black eyed peas for New Year’s Day, you’re probably stuck with a large container of leftover peas. Your patience can only deal with the leftovers for a day, so what do you do with the rest?
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| The Vat of Black Eyed Peas |
After putting some aside in the freezer, I was still left with a quite a few peas. I don’t know if it’s just me, but black eyed peas are just something I cannot cook in a small quantity. After doing some research and experimenting, I came up with several ideas for black eyed pea salads, soups, cakes, fritters and hummus. My favorite of them all is the Black Eyed Pea Dip recipe below. The luscious creaminess of the peas and the kick of hot sauce make a thick and tasty dip that you will want to eat off your fingers. I also love it because it’s easy and uses things I already had in my kitchen. I love hummus, but who has tahini around on a regular basis? This dip is a great alternative.
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| Dip in Mid-Pulse. Make it as smooth as you like. |
Black Eyed Pea Dip
2 cups leftover black eyed peas, room temperature or slightly warmed
1/4 cup parsley
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
1 1/2 tsp garlic, smashed
1/2 cumin
1/2 tsp dried tarragon
1/2 tsp salt (you made need more depending on the seasoning of your peas)
1/2 tsp pepper
3-4 shots of hot sauce
Pinch of cayenne pepper
Pulse all ingredients in a food processor until combined. Serve with carrots, cucumbers, radishes or pita bread.
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| Carrots are the perfect utensil to get this to your mouth |
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