This recipe comes to us from Jervis and Catherine White of Black Roots Sauces & Seasonings. This family owned and operated local cottage business makes a delicious variety of dipping and hot sauces, and spice blends. We do not carry them on our shelves, so grab your seasonings for this recipe directly from their website.
Want to learn how to make this recipe? Join Black Roots Sauces & Seasonings for Rooted: A Southern Tasting Experience, a 90-minute guided tasting and demonstration on the final day of Black History Month. See what’s on the menu and register for the event here.
Ingredients
- 2 cups black-eyed peas cooked, or 1 can drained - reserve liquid
- 3 tbsp black sesame seeds toasted & creamed into tahini
- 2 tbsp sunflower oil
- 1 garlic clove small
- 2-4 tbsp reserved bean juice to loosen
- 3/4 tsp Southern Roots seasoning from Black Roots Seasoning
- 1/4 tsp Dusty Rose seasoning from Black Roots Seasoning
- pinch Cajun Island Creole from Black Roots Seasoning
- to taste black pepper
- pinch Blackwood Smoked Sea salt (optional) from Black Roots Seasoning
Servings:
Units:
Instructions
- Toast and cream the sesame. Toast black sesame seeds in a dry skillet 30-45 seconds until fragrant. Transfer to a small food processor or mortar & pestle. Slowly process while drizzling 1/2-1 tbsp sunflower oil until it forms a smooth, pourable tahini.
- Build the hummus base. In a blender or food processor, combine peas, black sesame tahini, garlic, lemon juice, and sunflower oil.
- Season the soul. Add Southern Roots, Dusty Rose, Cajun Island, and black pepper.
- Blend smooth. Pulse, scraping sides as needed. Stream in reserved bean juice 1tbsp at a time until the hummus reaches a creamy, spreadable texture.
- Taste and adjust. More lemon makes a brighter flavor. Adding more Southern Roots seasoning adds a smoky depth. More bean juice creates a silkier consistency.
- Finish. Drizzle with sunflower oil, sprinkle Dusty Rose and toasted sesame seeds on top.
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