Chipotle and Roasted Garlic Black Eyed Pea Hummus
I am having a hard time wrapping my head around the fact that another year is over. Like many others, 2016 has been a doozy for me. Though I have many concerns about the changes coming in the new year, I also am looking forward to saying goodbye to an incredibly tough year, and hoping to make the best of whatever 2017 has in store.
At this point I think we could all use a little bit of good luck and fortune, which is where this hummus comes into play. I never followed the tradition of having black eyed peas on New Years growing up, but once I became an adult and heard of all the luck that they supposedly bring, I quickly adopted it. I have yet to see any monetary fortune, but I am hoping these little beans bring on an amazing year for all.
This hummus is a new favorite in our house. I have found myself multiple times over the past few days in the fridge dipping a spoon in to the jar. It has such a nice subtle smoky flavor from the chipotle, but isn’t overly spicy (my two year old devoured it!), but feel free to make it as spicy as you want. The roasted garlic rounds out the flavor perfectly and really makes the dish. I hope you enjoy this hummus as much as we do. Happiest of new years to all!
- 2 cups black eyed peas drained (cooking liquid reserved)
- 2 heads roasted garlic (see note)
- 2.5 tablespoons tahini
- 2 tablespoons lemon juice
- 1/2 teaspoon chipotle liquid from canned chipotle peppers, or more to taste
- 1 tablespoon olive oil
- 1/4 cup bean liquid, more if needed
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- In a food processor or blender combine all ingredients. Puree or blend until smooth.
- Garnish with olive oil and za'atar.
- To roast garlic: Preheat oven to 400F. Slice garlic in half lengthwise, place on a small piece of foil and drizzle each half with a bit of oil. Put top piece back on garlic, wrap in foil, and bake for 30 minutes. After it has cooled you just need to give the pieces a squeeze and the roasted garlic will come right out.