Black-Eyed Peas
Black-Eyed Pea Hummus, Black-Eyed Pea Salad, Black-Eyed Akara Fritters
Chef Tiffany Derry of Roots Southern Table | Dallas
“This dish features black-eyed peas in three different ways–a creamy hummus, a tangy bean salad, and a warm akara fritter for dipping. The Sherry Vinegar from Spain used in the salad adds a tangy, nutty flavor that perfectly complements the creaminess of the hummus.” - Chef Tiffany Derry
Adapted by StarChefs | november 2022
INGREDIENTS:
Black-Eyed Pea Hummus:
3½ cups chickpeas
2 cups black-eyed peas
1 teaspoon baking soda
4 tablespoons lemon juice
3 cloves garlic
1 teaspoon salt
½ cup tahini
¼ teaspoon cumin
2 tablespoons olive oil
Black-Eyed Pea Salad:
3 cups black-eyed peas
¼ cup bell peppers
¼ cup onion
½ tablespoon chopped mint
1 tablespoon chopped dill
2 tablespoons parsley
Salt
Black pepper
Sherry Vinaigrette:
¼ cup Sherry Vinegar from Spain
½ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon brown sugar
½ teaspoon lemon zest
Akara Fritters:
1 cup chickpeas
1 cup black-eyed peas
¼ onion
1 habanero pepper
1¾ teaspoon salt
¼ creole seasoning
Neutral frying oil
To Assemble and Serve:
½ teaspoon XO sauce
¼ teaspoon olive oil
3 celery leaves in cold water
1 teaspoon sumac
¼ teaspoon olive oil
METHOD:
For the Black-Eyed Pea Hummus:
In a saucepan over medium heat, combine chickpeas and ½ teaspoon baking soda. Cover peas with water and bring to a boil. Cook 20 minutes, or until tender. Strain into a colander and rinse with cold water 1 minute. Set aside. Repeat same process with black-eyed peas. In a Vitamix blender, combine lemon juice, garlic, and salt. Pulse until garlic is finely chopped. Transfer to a non-reactive container and let rest 10 minutes. Add tahini to blender and blend until smooth and creamy. Add chickpeas, black-eyes peas, cumin, garlic mixture, olive oil. and 2 ice cubes. Blend until smooth and a hummus-like consistency, adding more ice if needed to prevent heating, but not too much to change texture.
For the Black-Eyed Pea Salad:
In a mixing bowl, combine peas and water. Soak 15 minutes. In a medium saucepan over medium high heat, bring water to a boil. Add peas and cook 20 minutes, or until tender. Make sure you have at least 3 inches of water above peas. Once cooked, strain into a non-reactive container. Mix peas with remaining ingredients. Set aside.
For the Sherry Vinaigrette:
In a bowl, combine all ingredients. Transfer to a non-reactive container and reserve.
For the Akara Fritters:
In a mixing bowl, combine chickpeas and water. Soak 15 minutes. Transfer to a food processor and pulse 10 seconds, or until peas break into smaller pieces. Do this in batches if necessary. In a large bowl, soak peas with warm water 2 hours or up to 24 hours, until tender. Rub peas between your hands to remove skin. The skin will float to the top of the water. Strain in a colander. Sort through remaining peas to remove skin. Transfer peas to a Vitamix blender. Add onions, black-eyed peas, habanero pepper, and up to 1 tablespoon water. Blend until smooth.
To Assemble and Serve:
In a mixing bowl, dress Black-Eyed Pea Salad with Sherry Vinaigrette. Smear 1 cup Black-Eyed Pea Hummus in a 3-inch circle in the center of a serving plate. Be sure to angle the spoon at a 45° angle to create a crater-like appearance. Using a perforated spoon, add 2 tablespoons Black-Eyed Pea Salad to the center of the circle. Be sure to strain most of the Sherry Vinaigrette so the hummus does not become too wet. Spoon xo chile and olive oil over top, letting it fall to the sides of the plate. Sprinkle with a pinch of sumac and garnish with celery leaves. Serve 5 Akara Fritters on the side for scooping.
