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Appetizers | |
| Two 15-ounce cans black-eyed peas, drained and rinsed 2 cloves garlic 2 tablespoons olive oil, plus more for garnish 3 ice cubes 3 tablespoons tahini paste 2 teaspoons Miss Brown's House Seasoning, recipe follows, plus more for garnish 1 tablespoon lemon juice (1/2 lemon) Pita wedges, warmed, for serving Carrot sticks, celery sticks and cucumber rounds, for serving Miss Brown's House Seasoning: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper | |
| Set aside some black-eyed peas for garnish. With the motor of a food processor running, drop the garlic through the food chute until minced. Add the remaining black-eyed peas and olive oil and puree until a smooth, powder-like mixture forms. While the processor is running, add the ice cubes (this helps prevent it from becoming too thick), tahini, House Seasoning and lemon juice. Blend for about 4 minutes. Check, and if the consistency is too thick, add a little hot water. Blend until extra-smooth. Spoon the hummus into a bowl and make an indention in the top. Drizzle with olive oil and garnish with the reserved black-eyed peas and a little House Seasoning. Serve with the warmed pita wedges and veggies. Miss Brown's House Seasoning: Yield: 5 teaspoons Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. | |
Unrated | |
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