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Little Beast's black-eyed pea hummus

Little Beast's black-eyed pea hummus
Sean Lowenthal

Hummus is definitely having a moment. It seems you can’t scroll through a menu without at least one offering. And with all of the varieties available — I’ve seen variations flavored with everything from edamame to chipotle, roasted butternut squash ... Read more

Total time: 1 hour | Makes 3 ½ cups

Hoppin' John salsa

  • 1 (12-ounce) can black-eyed peas, strained and rinsed
  • 1 red bell pepper, very finely-diced
  • ½ red onion, very finely-diced
  • 1 jalapeno, very finely-diced
  • 1 large garlic clove, very finely-grated, preferably using a Microplane
  • 2 teaspoons dried oregano
  • ¼ teaspoon ground coriander
  • 2 tablespoons finely-chopped fresh parsley
  • Juice of 1 lemon
  • Juice of 1 lime
  • ½ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • ¼ tsp ground black pepper
  • Kosher salt, to taste

Step 1In a large bowl, combine the peas, pepper, onion, jalapeno, garlic, oregano, coriander, parsley, lemon and lime juice. In a separate bowl, slowly whisk the oil into the vinegar to create a vinaigrette. Season the vinaigrette with the pepper and 1 teaspoon salt, or to taste. Pour the vinaigrette in with the salsa ingredients, taste and adjust seasoning as desired. This makes a generous 2 cups salsa, which will keep, covered and refrigerated, up to four days.

Black-eyed pea hummus

  • 1 sweet onion, preferably Vidalia, diced
  • ½ cup extra-virgin olive oil, plus extra for sautéing, divided
  • 1 (12-ounce) can cannellini beans, strained and rinsed
  • 1 (12-ounce) can black-eyed peas, strained and rinsed
  • 2 tablespoons tahini paste
  • 1 large garlic clove
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • Salt and freshly-ground pepper

Step 1Heat a large skillet over medium-high until hot. Add enough oil to thinly coat the base of the pan, and then add the onion. Sauté the onion until caramelized, eight to 10 minutes, stirring frequently. Remove from heat and set aside.

Step 2Combine the caramelized onions, beans, tahini, garlic, onion and garlic powders in the bowl of a food processor. Purée the ingredients while slowly incorporating the ½ cup oil. If the hummus is too thick, adjust the consistency as needed with water while the motor is running. Taste and season with 1 teaspoon salt and several grinds of pepper, or as desired. This makes about 3 ½ cups hummus, which will keep, covered and refrigerated, up to four days.

Note: Adapted from a recipe provided by chef Sean Lowenthal, owner of Little Beast restaurant.


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