Do you eat anything special on New Year’s Eve/Day for good luck? My mom would always cook black-eyed peas (meh) and sauerkraut (no thanks!), which we’d have for dinner on the 31st. Come to think of it, shouldn’t it be a tradition on the 1st to start the year off with luck?
I don’t think of myself as a superstitious person, but do notice coincidences from time to time.
Two years ago I definitely didn’t have black-eyed peas for New Year’s because I had just made it to New Zealand. I’m not sure if they have them there, but am pretty sure that eating them for luck is a southern US thing. Anyway, aside from that amazing trip, the rest of the year was no good, partially because I was broke and bored: poor from the trip, and couldn’t find work (so I started a blog!). Last year I made this yummy black-eyed pea dip for a NYE party, and have to say that 2011 has been a much better year, at least in those areas. Hooray!
I just went ahead and tried an experiment with the things, and dang, what a win!
If you love hummus and garlic but aren’t a big fan of black-eyed peas, you should totally make this. It tastes like garlicky hummus, not weird black-eyed peas. See? I don’t like them much, so I’m not just saying that.
Warning: there is Major Garlic in this. Like roasted, toasted, fresh, and garlic-infused olive oil. The fact that people kiss at midnight totally escaped me, even after I started making this. Now you know what happens when someone who is always single on this holiday makes hummus.
If you have smooching plans, just make sure you’ve both eaten some, okay? I hear that helps.
Roasted Garlic Black-Eyed Pea Hummus
adapted from Annie’s Eats
I made the original (chickpea) version for Halloween and it was a hit! If you aren’t super into garlic, you can scale it back a bit by roasting only one head, but I love it as it is. It has a spicy kick and is even better the next day.
2 heads garlic, intact
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
3 tablespoons freshly squeezed lemon juice
1/4 cup water
6 tablespoons tahini
1 (14 oz.) can black-eyed peas, drained and rinsed
1 clove garlic, minced
1/2 teaspoon salt
Pinch of cayenne pepper
A couple pinches of cumin
Olive oil for drizzling
Preheat oven to 350F. Remove the paper from the garlic heads and slice off about 1/4 inch from the tops. Wrap each in foil and bake for an hour. Set aside to let cool.
Meanwhile, heat the olive oil in a small skillet. Saute the two sliced garlic cloves for about 15 minutes or until browned. Using a fork or slotted spoon, remove them from the oil and transfer to a paper towel. Reserve the oil.
Combine the lemon juice and water in a small bowl. In another bowl (preferably something with a spout, like a measuring cup), mix together the tahini and the reserved olive oil.
Put the black-eyed peas into a food processor. Squeeze out the contents of the roasted garlic heads into the food processor as well, along with the minced clove, salt, cayenne, and cumin. Pulse for about 20 seconds, then scrape down the sides. With the processor running, slowly pour in the lemon juice/water mix. Scrape down the sides. Again with the processor running, slowly pour in the tahini/oil mix. Scrape down the sides and pulse more if needed.
Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with the toasted garlic slices. Serve with pita chips and/or veggies! Cover and refrigerate any leftovers.
Apparently, collard greens are also a traditional thing to eat and considered making some collard green chips (you know, like kale chips!) to go with this. Yeah, the bag of pita chips won that one…