Black Eyed Pea Hummus

The Ranch at Las Colinas is celebrating its 10th anniversary. Director of Operations Judd Fruia visited Good Day to make black-eyed peas topped with Texas caviar.

Texas Caviar

1 each Black-Eyed Peas (12 oz. can), rinsed
1 each Jalapeno Pepper, stems and seeds removed, finely chopped
1 each Poblano Peppers, roasted, seeds removed, ¼” dice
¼ cup Red Onion, ¼” dice (see recipe)
1 ear Roasted Corn, kernels cut from the cob
1 bunch Cilantro, stems removed, finely chopped
1/3 cup Extra Virgin Olive Oil
2 tsp Lime Juice
½ tsp Kosher Salt
¼ tsp Black Pepper, ground 

Combine all ingredients in a small bowl. Using a rubber spatula, mix well and set aside in the cooler until needed. 

Black Eyed Pea Hummus

1 each Jalapeno Pepper
1 tsp Olive Oil
1 each Garbanzo Beans, (12 oz. can) drained
2 each Black-Eyed Peas, (12 oz. can) drained
¼ cup Garlic, peeled and chopped finely
1 TBSP Lemon Juice
2 TBSP Tahini Paste
2 tsp Ground Cumin
2 tsp Kosher Salt
½  cup Olive Oil
¼  cup Tap Water

In a small bowl, lightly drizzle jalapeno pepper with oil.  Place jalapeno on grill, turning frequently until it is charred on all sides.

Place charred jalapeno into the bowl of a food processor. Place remaining ingredients in the bowl of the food processor with the jalapeno. Process on high steadily for 3 minutes or until hummus is completely smooth. Adjust salt as needed.

Transfer the hummus to a display bowl and garnish with Texas Caviar and a drizzle of Texas Olive Oil. Enjoy!