On June 6, 2017 we hosted an event with world-renowned chef, Michael Twitty. He spoke about his identity as a black, Jewish man and how he has created a Kosher/Soul identity as well as social justice involving food. During this event, he also gave a food demonstration of this zesty black eyed pea hummus. Didn't get to make it to the event? No worries, Michael shared the recipe with us so you can try it at home! We hope you enjoy it as much as we did!
Be sure to follow Micheal on instagram @thecookinggene and twitter @KosherSoul. Look out for his new book, The Cooking Gene, in stores on August 1st!
1 15-ounce plain black-eyed peas, rinsed and drained
1/4 cup extra virgin olive oil
1/3 cup tahini (sesame seed paste)
1/2 cup freshly squeezed lemon juice
Brine or 1 1/2 tsp kosher salt
4 garlic cloves minced
1 tsp paprika
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp chile powder
1 tsp brown or raw (turbinado) sugar
1 tsp hot sauce
2 tbsp minded fresh parsley
1 tbsp sesame seeds (for garnish)
1. Mash or pulse the black-eyed peas in a food processor. Pulse for about 15 seconds at a time
2. Add the rest of the ingredients and continue pulsing and scraping the sides of the food processor until fully combined.
3. Serve immediately or place in refrigerator to chill
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.