New York Times bestselling author, comedian, and entertainer Mamrie Hart joined us to share a recipe from her boldest project yet: “All I Think About Is Food.” This irreverent, vegetarian-forward cookbook is packed with over 100 mouthwatering recipes and cocktails, all arranged to help you entertain! Every recipe is designed to surprise and delight, making it easy to impress your guests—whether they’re seasoned vegetarians or committed carnivores.
For more information, visit Mamrie’s Instagram:
Black-Eyed Pea Cowboy Crostini
Serves 4 to 6
For the Hummus
- One 16-ounce bag of frozen black-eyed peas (canned works too)
- 3 tablespoons tahini, more if needed
- Juice of one lemon
- 2 tablespoons olive oil
- 3 garlic cloves
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin
- Salt
- Pepper
For the Cowboy Caviar
- One 16-ounce bag of frozen black-eyed peas
- 1/2 cup feta cheese
- 1/2 cup corn kernels
- 1/2 cup diced tomatoes
- 1/2 cup chopped cilantro
- 1/2 onion, diced
- 1/4 cup diced pickled jalapeños
- 2 tablespoons red wine or apple
- cider vinegar
- 1 tablespoon lime juice
- 1 garlic clove, diced
- Salt to taste
- Pepper to taste
- Crostini slices or crackers
Black-eyed peas never reached the popularity that they deserve. Part of me thinks it’s because of the pop group of the 2000s of the same name. If you tell a millennial that you are making black-eyed peas for dinner, you are essentially cursing them, because they will have “Let’s Get It Started” in their head all night. God forbid, they will also start picturing Fergie doing those cartwheels on the Today Show. Or perhaps they are underappreciated because they got the short stick when it comes to names. Snap peas sound like a legume I would want to go dancing with. Snow peas for sure own a time-share in Vail. Chickpeas sound like they’d ignore you at a party. But poor black-eyed peas make me want to call protective services.
Today we are putting paprika-pinched black-eyed pea hummus atop a crunchy crostini, because everything is fancier when atop a tiny toast. But, not only that, we are also topping it with a classic cowboy caviar that stays put thanks to the creamy dip below it.
More than likely, but double-check, your frozen black-eyed peas were flash-steamed before frozen. So all you will need to do is blanch both bags of them. If you are using canned, be sure to thoroughly rinse off the aquafaba. Pat dry and let cool. It is lot of black-eyed peas, but we are using them two ways.
Take half of the remaining peas and add to a food processor with the tahini, lemon, olive oil, garlic, paprika, cumin, and salt and pepper to taste. Blend until smooth. If it’s too thick, add a splash of water. Too thin, pop in some more tahini.
Combine the cowboy caviar ingredients and toss. If you have time to let it marinate for an hour, awesome. Spread your hummus on your crostini and top with the caviar. Or go the dip route and serve with some crackers. Yeehaw!
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