Advertisement

Little Beast's black-eyed pea hummus

Time 1 hour
Yields Makes 3 ½ cups
Little Beast’s black-eyed pea hummus

Hoppin' John salsa

1

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

1

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.

2

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.

Adapted from a recipe provided by chef Sean Lowenthal, owner of Little Beast restaurant.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.