Rob and I came up with a few new traditions this year.
1. When we host Christmas (you know when we finally have our imaginary children), it is going to be a pyjama party all day long. At home, we get dressed up for Christmas dinner, but we’ll buck the trend with comfy pyjamas until dessert. We both got PJs for Christmas, so it must have been a sign my mom is on board, too!😉
2. Sydney fireworks. Rob and I both start each day fairly early (5am on work days) so staying up past midnight to watch a ball drop on New Year’s Eve is a hard-earned delight. This year, Rob and I watched the spectacular fireworks as Sydney fired its way into the new year. Trust me, New York has nothing compared to their expansive fireworks… and it started at 8am EST!🙂
I have never celebrated the new year with beans and greens, but I see no reason not to try to incorporate some black eyed pea love into a new year celebration.
This year, I decided to mash up some black eyed peas into a hillbilly hummus. Crescent explains this delightful pantry-friendly hummus was created as a local interpretation when she lived in Arkansas. The double leguminous hummus is created with black eyed peas, peanut butter, garlic and apple cider vinegar. A touch of sage complements the flavours surprisingly well and makes a wicked spread. No stranger to peanut butter in hummus, I bet black eyed peas could also be substituted 1:1 with chickpeas in traditional hummus. I found peanut butter to be a prominent flavour whereas the black eyed peas were merely a vector for the PB. I also used my Vitamix to create a silky smooth spread. I was initially worried I would lose a bunch of it behind in the blender blades, but my fingers were quite nimble so I had ample sampling before bringing it to my New Year’s Eve party. It was as well received as I had hoped, and more!
Here’s to a happy and healthy new year!🙂
Hillbilly Hummus (Black Eyed Pea and Peanut Butter Hummus)
Adapted from Bean by Bean
2 cups black eyed peas, cooked (rinsed and drained if canned) [I used a 19 oz can]
1-2 cloves garlic (I used 2 but found one clove unscathed in the blender so it was technically only one in the hummus)
1/4 cup peanut butter
1/4 tsp fresh sage (try thyme or another herb, too)
2 tbsp apple cider vinegar
3 tbsp water (or bean cooking liquid), or to reach your desired consistency
1/4 tsp salt, or to taste
1. In a food processor or blender (I used my high-speed blender), blend all. The high-speed blender needed the damper. Taste and adjust seasoning to tastes.
Makes 2 cups.