Little Beast's black-eyed pea hummus
Chef Sean Lowenthal, owner of Little Beast restaurant, likes to do variations on hummus. This black-eyed pea hummus is topped with a Hoppin’ John-inspired salsa as part of a Southern-themed pop-up at the restaurant. He found it curious that black-eyed peas are so beloved in the South and hardly eaten elsewhere and wanted to find a vehicle for black-eyed peas that would be more approachable to guests, particularly those in Southern California. “He reasoned that everyone loves hummus.
From the story: ‘Everyone loves hummus,’ notes one chef. As with risotto, kitchens are finding that it makes a lovely base.
Hoppin' John salsa
In a large bowl, combine the peas, pepper, onion, jalapeno, garlic, oregano, coriander, parsley, lemon and lime juice. In a separate bowl, slowly whisk the oil into the vinegar to create a vinaigrette. Season the vinaigrette with the pepper and 1 teaspoon salt, or to taste. Pour the vinaigrette in with the salsa ingredients, taste and adjust seasoning as desired. This makes a generous 2 cups salsa, which will keep, covered and refrigerated, up to four days.
Black-eyed pea hummus
Heat a large skillet over medium-high until hot. Add enough oil to thinly coat the base of the pan, and then add the onion. Sauté the onion until caramelized, eight to 10 minutes, stirring frequently. Remove from heat and set aside.
Combine the caramelized onions, beans, tahini, garlic, onion and garlic powders in the bowl of a food processor. Purée the ingredients while slowly incorporating the ½ cup oil. If the hummus is too thick, adjust the consistency as needed with water while the motor is running. Taste and season with 1 teaspoon salt and several grinds of pepper, or as desired. This makes about 3 ½ cups hummus, which will keep, covered and refrigerated, up to four days.
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