this is how we clean the pantry.

This was highly edible, almost really super good. I'd had dried black-eyed peas sitting around for a long time so I made a very harissa- and garlic-centric hummus out of them last night. Today I tried an Israeli-style hummus-crusted fish with it, then served it with a pile of cilantro and the leftover ruby kraut from the tempeh thing.

Drizzled with sriracha, it was a totally gourmet lunch, but would've been even better with a drizzle of a tahini cream sauce and some quick beet or cucumber pickles. I must warn you, this makes a lot of hummus.


black-eyed pea hummus with harissa.

3 cups cooked black-eyed peas
2 garlic cloves, minced
6 tbsp fresh-squeezed lemon juice
1-2 tbsp harissa
2 tbsp EV olive oil
1 or 2 tsp ground cumin
3 or 4 tbsp tahini
salt to taste
possibly water for thinning, or more olive oil


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