Black-eyed peas which are native to West Africa are used to make this hummus recipe – it’s puréed and brightened generously with lemon juice. It is served with dollops of a Ghanian chile paste called shito which is sweet and spicy as well as intensely aromatic.
INGREDIENTS
For the Chile Paste
- 1⁄4 cup plus 2 tbsp. red palm oil or vegetable oil
- 1⁄4 cup crushed red chile flakes
- 2 tbsp. tomato paste
- 2 tbsp. dried crawfish
- 2 tbsp. fermented fish powder
- 2 tbsp. smoked dried shrimp
- 1 tbsp. chipotle chile powder or smoked paprika
- 1 tsp. onion powder
- 1 tsp. minced garlic
- 1 tsp. minced ginger
- 1⁄2 medium yellow onion, roughly chopped
For the Hummus
- 2 red bell peppers
- 2 cups dried black-eyed peas, soaked overnight, drained
- 1⁄2 cup fresh lemon juice
- 2 tbsp. red palm oil or vegetable oil
- 2 tsp. minced ginger
- 1 tsp. cayenne
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- Flatbread or crudité, for serving
INSTRUCTIONS
Make the chile paste:
- In a small food processor, combine 2 tablespoons palm oil with the chile flakes, tomato paste, crawfish, fish powder, shrimp, chile powder, onion powder, garlic, ginger, and onion and purée until smooth.
- In a small saucepan, heat the remaining 1⁄4 cup palm oil over medium-low.
- Scrape the chile purée into the pan and cook, stirring occasionally, until it turns dark brown and caramelized, about 30 minutes.
- Transfer the paste to a jar and refrigerate until ready to use, preferably at least 8 hours.
Make the hummus:
- Heat the broiler.
- Place the bell peppers on a baking sheet and broil, turning as needed, until charred all over, about 15 minutes.
- Transfer the peppers to a bowl, cover with plastic wrap, and let stand for 15 minutes to steam.
- Uncover the peppers and remove and discard their skins, stems, and seeds.
- Finely chop the pepper flesh and transfer to bowl.
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In a 4-qt. saucepan, cover the peas with 3 cups water and bring to a boil.
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Reduce the heat to maintain a steady simmer and cook, stirring, until the peas are very tender, 12 to 15 minutes.
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Remove the peas from the heat and let cool for 10 minutes.
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Drain the peas and reserve 1 1⁄2 cups of the cooking liquid.
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Pour the reserved cooking liquid into a food processor along with the lemon juice, palm oil, ginger, cayenne, and garlic and purée for 20 seconds to blend flavors.
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Add the cooked peas, season liberally with salt and pepper, and purée until very smooth.
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Scrape the purée into a serving bowl and top with the roasted peppers.
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Serve with flatbreads or crudité and the chile paste on the side.