By Sarah E. White of Our Daily Craft
Here in the south we have a lot of traditions — or superstitions, if you’re less charitable — surrounding the turning of a new year. There’s kissing at midnight and making lots of noise, like everywhere else, but we also have food traditions, the most well-known of which include eating black-eyed peas (and often collard greens and ham hocks) on the first day of the year.
I have no idea why black-eyed peas are better than any other kind of bean, though my colleague Amanda at About.com Little Rock says they became symbolic of good luck when Union soldiers cleared out southern storehouses leaving only the peas, which were considered fit only for animal consumption.
Whatever the reason, I’ve embraced black-eyed peas as a party dish for New Year’s Eve in the form of black-eyed pea hummus. This is like traditional hummus with a couple of yummy twists that will keep guests guessing. Just make sure you save some to eat after the clock strikes 12 to ensure good luck in the coming year. I usually make a double batch, just in case.
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Here’s to a happy — and lucky! — 2014.
- 1 can black-eyed peas, or about 2 cups freshly cooked peas (save some of the liquid)
- 2 tablespoons peanut butter (natural is better)
- 1 clove garlic, chopped
- 2 teaspoons apple cider vinegar
- salt, pepper and cayenne pepper to taste
- Put all ingredients in the food processor and pulse until a paste begins to form. Add bean liquid as needed to loosen it up to a hummus consistency.
- I like to serve it with pita chips (homemade or storebought) but you can use whatever dippers you like.
Sarah E. White is a crafter, knitwear designer, blogger and mom of one super-busy 4-year-old. She blogs at Our Daily Craft— where she writes about crafting with and for kids, the craft of blogging, parenting and more — and writes the knitting websites for About.com and CraftGossip.com. She’s the author of two knitting books, the latest of which, Quick & Easy Baby Knits, was published this year.