Normally I would only consume black-eyed peas on New Year’s Day, following tradition. This would inevitably leave me with a lot of dried legumes leftover sitting in my cabinet until the next year. I found this a curious habit and not really fair to the black-eyed pea, so I decided to create this hummus recipe for you to enjoy any day of the year. I also did a little digging into the history of the tradition to figure out just how the black-eyed pea became a prized ingredient on New Year’s Day.
First of all, the black-eyed pea is not a pea at all, it’s a bean. Black-eyed peas are thought to have made their way from Africa to the New World. The story dates back to the Civil War, just after the South was defeated by the North. The story goes that when the Southerners awoke on New Year’s Day, the Blue Coats had taken just about everything to feed themselves and their livestock. What remained were silos full of black-eyed peas. Since 1866, the tradition has been to eat black-eyed peas on New Year’s Day. Or, that is one version of the story. The other story dates back three years prior to January 1, 1863, the day the Emancipation Proclamation went into effect. There are a few other interesting facts as well about the history of this bean, and if you’re interested, you can read more here. I know one thing, I will never look at a black-eyed pea the same. Writing this post has sparked my interest in learning more about other whole foods and traditions, not only from my culture, but others as well. It’s pretty cool how food is so much a part of the history of a culture.
Black-eyed peas not only contain a wealth of history but contain a wealth of nutrients as well. The legumes are a great source of potassium, magnesium, calcium, folate, and iron. Just one cup of black-eyed peas provides 11 grams of fiber! I really enjoy hummus and took on the challenge of creating a recipe using black-eyed peas. Hummus is one of my favorite foods because it not only tastes great and is a great source of protein, but it is also versatile. It’s great as a snack or on sandwiches. I hope you’ll give this recipe a try and let me know what you think!
- 1 cup black-eyed peas, soak for at least 1 hour to soften
- 2 tablespoons tahini
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 4 tablespoons fresh lemon juice
- pinch cayenne
- 1/2 teaspoon sea salt
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon smoked paprika
- 1 teaspoon coriander, ground
- flat leaf parsley, for garnish
- Soak black-eyed peas for at least an hour to soften
- Rinse peas and place into blender or food processor.
- Add tahini, olive oil, garlic, lemon juice, and seasonings to food processor.
- Blend until smooth.
- Add additional seasoning if desired, place in a bowl, and garnish with parsley to serve.
Question: How do you enjoy your black-eyed peas on New Year’s Day?