Hoppin' John Dip Recipe
Our dippable hummus-like spread made with Black-Eyed Peas and Roasted Poblano Peppers. Served with Fiery Calabrian Pickled Peppers.
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Ingredients
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For the Hoppin' John Dip
For the Fiery Calabrian Pickled Peppers
Method
For the Hoppin' John Dip
- 1
Blend the Base
In a food processor, combine the cooked black-eyed peas, chopped roasted poblano peppers, minced garlic, lemon juice, tahini, olive oil, ground cumin, salt, and black pepper. Blend until smooth.
- 2
Adjust Consistency
If the dip is too thick, you can add a little water or extra olive oil to reach your desired consistency.
- 3
Serve
Transfer the dip to a serving bowl, garnish with chopped fresh cilantro, and set aside.
For the Fiery Calabrian Pickled Peppers
- 4
Prepare the Pickling Liquid
In a small saucepan, combine the white vinegar, water, sugar, and salt. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve.
- 5
Pickle the Peppers
Add the sliced Calabrian peppers to the saucepan, ensuring they are submerged in the liquid. Remove from heat and let cool to room temperature.
- 6
Refrigerate
Once cooled, transfer the peppers and pickling liquid to a jar and refrigerate for at least 2 hours or overnight for best flavor.